Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, louki kofta ( indian zucchini balls ) with vegetarian instructions. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Louki Kofta ( Indian zucchini balls ) with vegetarian instructions is something that I’ve loved my entire life.

To begin with this recipe, we must 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 that.

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

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

Steps 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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