Spicy Kofta Croquettes

Ingredients

• 1 medium piece Zucchini (Finely grated)
• 2 medium pieces Onions (Finely sliced)
• 2 medium pieces Tomatoes (Diced)
• 2 cloves Garlic cloves (Crushed)
• 1 cm Fresh ginger (Crushed)
• 4 tablespoons Chickpea flour
• 2 tablespoons Fresh cilantro (Chopped, half in the batter, half for garnish)
• ½ tsp Black peppercorns (Whole, to be ground into powder)
• 1 unit Clove (Whole, to be ground into powder)
• 1 tsp Cumin seeds (Whole, to be ground into powder)
• 1 tsp Turmeric powder
• 1 tsp Red chili or paprika
• 1 tablespoon Curry powder
• 200 ml Cooking oil (For frying + 2 tbsp for the sauce)
• 1 tsp Salt (Or to taste)
• 250 ml Water (To adjust the consistency of the batter and sauce)

Instructions

1. Prepare the spices

   In a mortar, grind the peppercorns, clove and cumin seeds into a fine powder.

   Time: PT5M

2. Grate the zucchini

   Grate the zucchini using a coarse grater, then place it in a large bowl.

   Time: PT5M

3. Mix the kofta batter

   Add the chickpea flour, half of the chopped cilantro and the salt to the grated zucchini. Mix until a homogeneous batter forms. No water addition is needed thanks to the zucchini's moisture.

   Time: PT2M

4. Shape the koftas

   With slightly damp hands, shape bite‑size balls (about 30 g each).

   Time: PT3M

5. Heat the oil for frying

   Pour 150 ml of oil into a deep pan and heat over medium heat until 180 °C.

   Time: PT5M

   Temperature: 180°C

6. Fry the koftas

   Drop the balls into the hot oil and fry until golden, about 4‑5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Drain

   Remove the fried koftas with a slotted spoon and place them on paper towels.

   Time: PT2M

8. Prepare the sauce – sauté the spices

   In another pan, heat 2 tbsp of oil over medium heat. Add the prepared spice powder (pepper, clove, cumin) and sauté for 30 seconds.

   Time: PT30S

9. Sauté the onions

   Add the finely sliced onions and sauté until lightly golden, about 3 minutes.

   Time: PT3M

10. Add garlic, ginger and dry spices

    Add the crushed garlic, ginger, turmeric, red chili (or paprika) and curry powder. Mix for 1 minute.

    Time: PT1M

11. Cook the tomatoes

    Add the diced tomatoes, add 50 ml water, season with salt and simmer over low heat for 5 minutes until the tomatoes are fully cooked.

    Time: PT5M

12. Simmer the koftas in the sauce

    Return the fried koftas to the sauce, add 100 ml water, cover and simmer for 5 minutes over low heat.

    Time: PT5M

13. Finishing and serving

    Sprinkle with the remaining fresh cilantro, adjust seasoning if needed and serve hot with basmati rice or naan bread.

    Time: PT2M

Nutrition Facts

Calories

230

Protein

6 g

Carbohydrates

32 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Zucchini: Grated carrot
• Instead of Onions: Shallots
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Chickpea flour: Lentil flour
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Black peppercorns: White pepper
• Instead of Clove: Nutmeg (a pinch)
• Instead of Cumin seeds: Ground cumin (1 tsp)
• Instead of Turmeric powder: Saffron
• Instead of Red chili or paprika: Sweet paprika
• Instead of Curry powder: Garam masala (1 tsp)
• Instead of Cooking oil: Sunflower oil, Peanut oil
• Instead of Salt: Sea salt

Equipment Needed

• Coarse grater
• Chef's knife
• Cutting board
• Mixing bowl
• Mortar and pestle (optional)
• Deep pan or fryer
• Wooden spatula
• Strainer or slotted spoon
• Measuring spoons (tablespoons and teaspoons)

Critical Steps — Do Not Skip

• Grind whole spices into a fine powder (step 1).
• Fry the koftas at the correct temperature (180 °C) to achieve a golden crust without burning (step 6).
• Do not overcook the sauce so the koftas stay fluffy (step 12).

Chef Tips from the Video

• For extra crunch, coat the koftas with chickpea breadcrumbs before frying.
• A drizzle of lemon juice added to the sauce just before serving adds a pleasant freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Koftas can be frozen separately, uncooked, for up to 1 month. Thaw in the refrigerator before cooking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the kofta batter and shape the balls the day before; keep them in the refrigerator, covered with plastic wrap.
• The sauce can be made ahead and gently reheated before adding the koftas.