Continuing our exploration of different Jewish communities through food, here’s an Indian recipe for Vegetable Koftas (Balls) from the Kosher Gourmet Book by the 92nd Street Y Kosher Cooking School. For more information on diverse Jewish communities please visit the Resource Center for Jewish Diversity at 92Y.
Vegetable Koftas (Balls)
Makes 6 to 8 servings
Koftas are an excellent way to use up odds and ends of fresh vegetables that may be collecting in your refrigerator.
1 ½ cups shredded raw vegetables, squeezed dry (carrots, green beans, zucchini, and/or cabbage), measured after squeezing out moisture
1 tablespoon ground coriander
½ tablespoon ground ginger
½ tablespoon ground cumin
1 clove garlic, peeled and minced
1 teaspoon dill weed (optional)
Salt and freshly ground black pepper to taste
½ to 1 cup besan or gram flour (lentil flour)
Vegetable oil for frying
1. In medium bowl, combine shredded vegetables, coriander, ginger, cumin, garlic, dill weed, if desired, and salt and pepper to taste; mix well.
2. Add enough flour to hold mixture together. With hands, shape mixture into 1-inch balls.
3. In large saucepan or deep skillet over high heat, heat 2 inches oil until hot. Add vegetable balls, a few at a time. Fry about 5 minutes, or until golden. (Reduce heat to medium if oil starts to spatter.)
4. Drain koftas on paper towels. Repeat until all are fried. Serve hot.
Related: Food & Wine Programs at 92Y
Previously: Moroccan Eggplant Salad