Vegan Zucchini Kofta Recipe

Name: Vegan Zucchini Kofta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kofta; 4 cups Shredded zucchini; 1/2 cup garbanzo flour; 2-4 tablespoons fresh thyme leaves; 1/2 teaspoon garam masala; 1/4 - 1/2 teaspoons Cayenne chili powder (as per taste); 1 tablespoon aamchur / Raw mango powder (optional); 1 pinch turmeric; 1 large clove garlic finely minced; 2 cups oil for deep frying; Salt to taste; Gravy; Reserved liquid from the zucchini; 1/4 cup garbanzo flour; 1/2 cup Almond meal; 1 tablespoon cumin; 1 tablespoon coriander seeds; 1 - 2 bay leaves; 2 large onions, quartered and thinly sliced.; 1/4 cup tomato paste; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne chili powder; 1 pinch turmeric; Salt to taste; chopped cilantro for garnish

Servings: persons

Kofta
4 cups Shredded zucchini
1/2 cup garbanzo flour
2-4 tablespoons fresh thyme leaves
1/2 teaspoon garam masala
1/4 - 1/2 teaspoons Cayenne chili powder (as per taste)
1 tablespoon aamchur / Raw mango powder (optional)
1 pinch turmeric
1 large clove garlic finely minced
2 cups oil for deep frying
Salt to taste
Gravy
Reserved liquid from the zucchini
1/4 cup garbanzo flour
1/2 cup Almond meal
1 tablespoon cumin
1 tablespoon coriander seeds
1 - 2 bay leaves
2 large onions, quartered and thinly sliced.
1/4 cup tomato paste
1/2 teaspoon garam masala
1/4 teaspoon cayenne chili powder
1 pinch turmeric
Salt to taste
chopped cilantro for garnish

1
Add salt to the shredded zucchini and allow to rest for ~ 5 - 10 minutes. Squeeze out all the water from the zucchini and reserve the liquid (for the gravy)
2
Heat the oil ina cast iron pan. WHile the oil is getting ready, add the thyme leaves, spices powders and the garbanzo flour to the shredded zucchini and fold into a thick mixture. using a table spoon drop the mixture into the hot oil in batches and fry until golden brown. Drain onto paper towels to absorb any excess oil.
3
If you opt to stop at this point, and scarf the koftas with a splash of lime and some ketchup or chat masala.. go ahead, its delicious!
4
Heat the oil and add the cumin, coriander seeds and the bay leaves. stir until the spices emit a fragrant aroma and then add the sliced onions.
5
Fry the onions till lightly golden brown and then sprinkle in the cayenne, turmeric and the garam masala. add the tomato paste and the zucchini liquid and simmer until the tomato paste loses its raw smell. whisk the garbanzo flour in a little water , ensuring that there are no lumps. Add to the tomato mixture along with the almond meal and simmer to thicken to your preferred consistency.
6
Add the koftas and warm the gravy prior to serving. Serve with either plain or spiced rice, or roti. and a side of salad.

1640

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Kofta, 4 cups Shredded zucchini, 1/2 cup garbanzo flour, 2-4 tablespoons fresh thyme leaves, and more.

Yes, Vegan Zucchini Kofta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Zucchini Kofta

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