Recipe courtesy of Bal Arneson
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
12 to 14 koftas
Level:
Easy

Ingredients

Directions

Heat the oil to 350 degrees in a deep, heavy pot.

Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

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