Vegetable Kofta

Vegetarian Kofta 

• 1 large potato
• 80g cauliflower florets
• 40g green peas
• 40g carrots
• 40g green beans
• 40g red pepper
• 250g paneer
• 1 green chilli
• handful coriander leaves
• 25-50g gram flour
• 1 tsp coriander seeds, crushed
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp Kashmiri chilli powder
• 1 tsp mango powder
• ¼ tsp black pepper
• 1 tsp salt
• oil for frying

Method

Vegetable Kofta

1. Put all the vegetables into a food processor and blitz - I usually use potatoes, carrots, beans, pepper, cauliflowers florets, green peas, paneer and a green chilli. 
2. Put the minced vegetable mixture into a large bowl with the chopped coriander and spices and mix everything together.
3. Sprinkle in the chickpea flour a little at a time until it starts to bind the vegetables together. The mixture should hold together, if its too wet you can add some breadcrumbs or corn flour too. But you don't want them to come out too dense.
4. With one hand squish everything together until the mixture is thick and you can make balls with the mixture. 
5. Heat your oil for frying the kofta. Test it’s hot enough by putting a little of the mixture  into the oil – if it sinks, sizzles and floats immediately then it is ready. If the oil is too hot the kofta will brown too quickly and remain raw inside.
6. Make golf ball sized balls and very gently place one into the oil. They should turn golden and brown gently. Turn them gently and cook for about 3-5 minutes until brown all over. Using a slotted spoon remove to a dish lined with kitchen roll. Taste the first one to check it’s cooked inside and the seasoning is ok. If not adjust the seasoning and then cook the kofta in batches and serve hot with a spicy chutney

Note: if you feel that the kofta haven’t cooked inside you can put them back into the oil to recook them.