Recipe courtesy of Bal Arneson

Zucchini and Onion Koftas

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 12 to 14 koftas
Save Recipe

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

  1. Heat the oil to 350 degrees in a deep, heavy pot.
  2. 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.

Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce

Philly to Texas Grilled Veggie BBQ Sandwich