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Vegan Lauki Kofta

  1. Home
  2. Vegan Lauki Kofta
  • 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
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    Vegan Lauki Kofta

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:None
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This Vegan Lauki Kofta recipe offers a delightful twist on a traditional Indian dish, making it accessible for those following a dairy-free and vegan lifestyle. The koftas, or dumplings, are crafted from grated bottle gourd (lauki), mixed with besan (chickpea flour) and a melange of spices, then baked to perfection instead of the conventional frying method. The magic unfolds as these succulent koftas are then immersed in a rich, creamy tomato-based sauce, exquisitely seasoned to tantalize your taste buds. This dish is not just a testament to the versatility of vegan cuisine but also pays homage to the rich culinary tradition of India, where spices play a pivotal role in crafting flavors that resonate with the soul. Perfect for dinner parties or a comforting family meal, it promises to be a memorable experience.

    Ingredients

    • 1 cup besan (chickpea flour)
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon coriander powder
    • Salt to taste
    • 2 tablespoons oil
    • 1 large onion, finely chopped
    • 2 tomatoes, pureed
    • 1 teaspoon ginger-garlic paste

    Steps:

    1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
    2. In a bowl, combine grated lauki, besan, garam masala, turmeric, coriander powder, and salt. Mix well to form a dough.
    3. Form the dough into small balls and place on the prepared baking sheet. Bake for 20 minutes, or until golden brown.
    4. For the sauce, heat oil in a pan over medium heat. Add cumin seeds, and once they start to splutter, add chopped onions. Sauté until translucent.
    5. Add ginger-garlic paste and cook for another minute. Then, add pureed tomatoes, red chili powder, turmeric, and salt. Cook until oil separates from the masala.
    6. Garnish with chopped cilantro and serve hot.

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    Vegor “The scientist”

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