Recipe courtesy of Bal Arneson

Zucchini and Onion Koftas

Name: Zucchini and Onion Koftas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 to 14 koftas
Ingredients: 2 cups vegetable oil, for frying; 1 cup chickpea flour; 1 cup chopped green onions; 2 tablespoons yogurt; 1 tablespoon garam masala; 1 teaspoon cardamom seeds; 1 teaspoon dried pomegranate seeds; 1 medium onion, peeled, cut in half and thinly sliced; 1 medium zucchini, grated; A pinch of salt

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 12 to 14 koftas

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Ingredients

2 cups vegetable oil, for frying

1 cup chickpea flour

1 cup chopped green onions

2 tablespoons yogurt

1 tablespoon garam masala

1 teaspoon cardamom seeds

1 teaspoon dried pomegranate seeds

1 medium onion, peeled, cut in half and thinly sliced

1 medium zucchini, grated

A pinch of salt

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.