How to Prepare Homemade Louki Kofta ( Indian zucchini balls ) with vegetarian instructions

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, louki kofta ( indian zucchini balls ) with vegetarian instructions. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is something which I've loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook louki kofta ( indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you cook it.

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

1. {Get of coarse shredded seedless zucchini.
2. {Prepare of ground ginger.
3. {Get of dried parsley flakes.
4. {Make ready of salt.
5. {Prepare of baking powder.
6. {Take of all-purpose flour.
7. {Make ready of hot green chili, seeded and minced..
8. {Take of 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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