Kofta are small, deep fried balls made with shredded or minced vegetables and chickpea flour or a dough made from dal! These can be served hot as an appetizer or even as an entree when served with the tomato sauce.

Ingredients

*1/2 lb. doodhi (opo) squash or zucchini
*1 C. besan (chickpea or garbanzo flour)
*1/8 tsp. ajowan or cumin seeds
*1/4 tsp. cayenne or 1 sm. hot chile, seeds and veins removed and then minced
*juice of 1/2 lemon
*1/2 tsp. salt
*1 C. of oil for deep frying kofta
*2 C. tomato sauce of choice
*1 Tbs. chopped cilantro or parsley for garnish, or 1 tsp. sesame seeds

Directions

Peel the Indian doodhi and then shred using a cheese grater. The zucchini does not need to be peeled before shredding. Mix shredded vegetables with rest of ingredients for kofta.

Knead kofta mixture into dough by adding more bean flour and/or by squeezing some of the liquid from the vegetables. Moisten hands with oil. Take one small piece of dough at a time and using the hollow space of your palms, form into a ball. Repeat process until all the dough is used up. Set aside on a platter. Then heat oil in small pot or wok, and deep fry a couple of balls unti they are golden brown on all sides.

After a few minutes, the oil will be hot enough so that 6 to 8 balls can be easily fried at once. Remove fried koftas from oil using slotted spoon. Drain and set aside. When read to serve, heat sauce and add the kofta. Cook over low heat for a few minutes, stirring carefully so as not to break too many koftas. Garnish with your choice of toppings and serve.

For more Indian recipes and other ethnic cuisines, visit Recipe4Living.com!