Vegetable Kofta recipe | Hari Ghotra (2025)

FAQs

What are vegetarian kofta balls made of? ›

For the kofta balls:

1/4 cup shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews , (cashews and almonds are the most neutral flavor) 1 cup heaping cup cubed potato or 1 cup grated/shredded potato, raw, (1 medium potato) 2 cloves garlic. 15 oz can chickpeas , or 1.5 cups cooked.

These paneer kofta are made with a mix of mashed/grated boiled potatoes, crumbled paneer, corn starch (flour), spices and herbs. This mixture is shaped to small balls and deep fried. For a healthier option you may bake, air fry or use a paniyaram pan to pan fry them.

Malai Kofta is a delicious recipe of fried balls of potato and paneer in a rich, lightly sweet, creamy mild gravy made with onions, tomatoes, cashews and spices. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it.

Indian Cuisine and Food: What is the difference between a Kofta and a Pakora? A kofta is a ball or patty formed from seasoned ground meat. A pakora is a slice or chunk of vegetable (or a whole small veg) that is dipped in batter and deep-fried.

What is Kofta (Köfte)? Köfte is the Turkish variant of meatballs made from minced meat, breadcrumbs, eggs, onions and a variety of spices. Of course, each establishment and even each family has their own take, but the main ingredients usually don't differ greatly.

The kofta should hold together after chilling and if they are breaking up before cooking then they may need a little more chilling time. If they are breaking up after cooking then it could help to use a higher fat content of lamb mince, depending on whether you are using a lower fat version.

Spices – You'll need a combination of sumac, black pepper, salt, allspice, ground cumin, smoked paprika, and ground cinnamon to season the kofta. If you've never used sumac before you are in for a treat. It's a fantastic spice that has a tang of citrus that adds so much depth to the kofta.

You need to make sure the oil is properly hot before you add the kofta to it, otherwise they can cool the oil down too much and fall apart to a horrid mess. In the same vein, don't try to fry the kofta from fridge cold if you've pre-prepared them. Bring them up to room temperature before frying.

Kofta is a type of "meatball" that originates from the Middle East and India. The word kofta comes from the Persian word kūfta, which means "to beat or to grind," which references the ground meat typically used to make kofta recipes.

Where do lamb koftas come from? No one country can declare themselves to be the creator of lamb koftas! But they're typically associated with the Middle East and Mediterranean countries like Turkey, especially because they're made with lamb which is a common protein associated with the food of that region.

What is Egyptian kofta made of? ›

But today's kofta kebab recipe is one of the more popular dishes in Egypt–a mixture of ground beef and lamb, blended with onions, garlic, parsley and a few of my favorite Middle Eastern spices including, allspice, cardamom, sumac, and nutmeg. Flavor heaven!

Veg Kofta Curry is an exotic Indian gravy dish made from mix vegetable dumplings dunked in a onion-tomato based gravy. Koftas are small round or oval shaped dumplings made from minced vegetables, paneer etc. along with mild spices that are deep fried.

Malai Kofta is a good source of protein and fats, with the vegetarian ball rich in fibre content. The veggies used also have various nutrients, and therefore, this malai kofta recipe has many health benefits. They are: Paneer malai kofta dish lowers the blood pressure levels in the body.

You can form the koftas the day before and keep them in an airtight container in the refrigerator until you're ready to deep-fry.

In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.

These vegan kofta kebabs are grilled to perfection and served with creamy vegan tzatziki. Made from a bold blend of vegan ground meat, spices, and herbs, they're a hearty protein to serve in flatbread wraps or Middle Eastern-inspired salads.

Making these delicious kefta requires familiar ingredients: uncooked lentils, carrots, onion, flaxseed meal, coconut flour, fresh herbs (I used mint and cilantro), and generous amounts of lots of garlic and ground spices.