Zucchini Kofta

Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

Serves 4 to 6


  • 3 c zucchini or other summer squash, coarsely shredded
  • 1 or 2 serranos
  • 1/2 inch piece of pealed ginger, minced
  • 3 Tbs chopped cilantro
  • 1 tsp salt
  • 1/2 tsp baking powder
  • ghee or vegetable oil for deep frying
  • 1 c gram flour

Squeeze the shredded squash between your palms to rend as much liquid from them as possible. In a large bowl, mix zucchini with serranos, ginger, cilantro, salt and baking powder.

Heat 2 1/2 to 3 inches of ghee or oil for frying in a deep pot over moderate heat. While the oil is heating, add the flour to the zucchini and knead by hand until the ingredients are bound together. Divide into 20 portions and press into round balls.

Raise the heat to moderately high and when the oil reached 355 degrees, slip 6-8 balls at a time, maintaining the temperature between 335-340. After the koftas bob to the surface, turn them frequently and fry them for 8-10 minutes or until they are an even reddish-gold color. Remove with a slotted spoon onto a paper towel to drain. Keep warm in a 250 degree oven while you fry the rest.

Serve with tomato and yogurt gravy.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License