Indian Vegetable Balls "Aloo Kofta"
6 servings
45 minutes
Aloo kofta is a traditional Indian dish consisting of tender vegetable balls fried and served with a fragrant tomato sauce. It has roots in India's rich culinary culture where spices play a key role in creating deep and rich flavors. In this recipe, potatoes, zucchini, and cauliflower are combined with chickpea flour, garam masala, and cumin to create a texture that blends softness inside with a crispy crust outside. Ginger, turmeric, and cilantro add freshness and a subtle spicy note to the dish. Aloo kofta pairs perfectly with rice or naan bread, creating a wholesome hearty meal. It's not just food—it's part of Indian hospitality symbolizing warmth and generosity of flavors that this cuisine is known for.
1
Heat the cumin for 3-4 minutes in a dry pan, then add it to a pot with 1 tablespoon of preheated oil.
- Cumin (zira): 1 teaspoon
- Vegetable oil: 300 ml
2
Add 2 centimeters of grated ginger and turmeric, quickly mix, and pour in the crushed tomato pulp. Simmer on medium heat for 20 minutes, stirring occasionally, then remove from heat and keep warm until serving.
- Ginger root: 1 piece
- Turmeric: 1 teaspoon
- Tomatoes: 1 kg
3
Peel the potatoes and zucchini, grate them on a coarse grater, chop the cabbage, and mix.
- Potato: 4 pieces
- Zucchini: 1 piece
- Cauliflower: 1 piece
4
Add chickpea flour, garam masala, and half of the chopped cilantro to the vegetables, season with salt and pepper, and mix.
- Chickpea flour: 1 glass
- Garam masala: 1 teaspoon
- Coriander: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Make balls from the resulting mass. Fry them in oil heated to 180°C until golden brown.
- Vegetable oil: 300 ml
6
Place the fried balls on a paper towel to absorb excess fat, then pour with tomato sauce and serve immediately, sprinkled with the remaining greens.
- Coriander: 1 bunch
- Tomatoes: 1 kg