Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, louki kofta ( indian zucchini balls ) with vegetarian instructions. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have louki kofta ( indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:

1. Prepare 2 cup coarse shredded seedless zucchini
2. Make ready 1/2 tsp ground ginger
3. Make ready 2 tbsp dried parsley flakes
4. Prepare 1 tsp salt
5. Prepare 1/2 tsp baking powder
6. Get 1 cup all-purpose flour
7. Take 1 hot green chili, seeded and minced.
8. Make ready 1 veggie oil for deep frying

Instructions to make Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:

1. Squeeze zucchini with hands as much as you can to remove all excess liquid. Discard liquid.
2. In a large bowl mix together zucchini, green chilis, ginger,parsley,salt and baking powder.
3. Heat enough oil to deep fry in a deep fryer or deep welled skillet or wok until hot.
4. While oil is heating add the flour to the zucchini mix and knead until sticky and moldable. If too loose add more flour.
5. NOTE: as mixture sits the zucchini will continue to make liquid so add flour as needed between batches of frying.
6. Mold into 1/2 tbl sized balls (about 25 total)
7. When oil reaches 355°F slip about 6 balls at a time into hot oil. Seperate them as they float together so they dont stick.
8. Fry until deep golden and crunchy.
9. Transfer to a paper towel lined plate to drain for a moment.
10. Transfer to a warm serving dish and keep warm. Repeat until all balls are cooked.
11. Serve with my indian tomato gravy or marinara sauce. - - https://cookpad.com/us/recipes/356473-masala-tamatar-sas-indian-seasoned-tomato-gravy-vegetarian
12. Serve hot and enjoy! Adapted from the art of indian vegetarian cooking by: yamura devi
13. To make this vegetarian…… just sub the all purpose flour for chipea flour and sub ghee for the vegetable oil.

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