Vegetable Balls (Kofta)
Vegetable Balls
Delight in the wholesome goodness of our Vegetable Balls, crafted from a blend of fresh, vibrant veggies. Perfectly seasoned and crisped to perfection, these bite-sized
Equipment
- 1 Skillet for deep frying
- 1 food processor for chopping vegetables
- 1 potato peeler
- 1 Spatula
Ingredients
- 1 spinach chopped chopped
- 1/2 tbsp cumin
- 1/2 tbsp cumin mix
- 1/2 tbsp turmeric
- 1/2 tbsp paprika powder
- 2 tbsp salt
- 3 cups yellow split peas powder
- 3/4 L oil for deep frying
- 1/4 tsp black pepper
- 1 pod star-anise
- 4 pc bay leaves
- 6 pc allspice
- 1/4 tsp asafetida
Instructions
Wash and chop the potatoes, carrots, and cabbage in the food processor.
- Potatoes: Rinse the potatoes under cold running water, scrubbing gently with a vegetable brush to remove dirt.
- Carrots: Rinse the carrots under cold running water, scrubbing gently with a vegetable brush to remove dirt.
- Cabbage: Remove any outer wilted leaves and rinse the cabbage under cold running water. Pat dry with a clean towel.
- Potatoes: Using a vegetable peeler, peel the skin of the potatoes. Rinse them again to remove any remaining dirt.
- Carrots: Using a vegetable peeler, peel the skin from the carrots. Rinse them again to remove any remaining dirt.
- Cabbage: No need to peel cabbage, make sure the outer leaves are removed
- Potatoes:
- Cut the peeled potatoes into smaller chunks to fit into the food processor.
- Attach the chopping blade to the food processor.
- Add the potato chunks to the food processor bowl.
- Pulse the processor until the potatoes are chopped to your desired consistency. Be careful not to over-process if you want larger pieces.
- Carrots:
- Cut the peeled carrots into smaller chunks to fit into the food processor.
- Attach the shredding disc to the food processor if you prefer shredded carrots, or use the chopping blade for finely chopped carrots.
- Add the carrot chunks to the food processor bowl.
- Process until the carrots are chopped or shredded to your desired consistency.
- Cabbage:
- Cut the cabbage into quarters and remove the core.
- Cut the quarters into smaller pieces to fit into the food processor.
- Attach the shredding disc to the food processor for finely shredded cabbage, or use the slicing disc for larger pieces.
- Add the cabbage pieces to the food processor bowl.
- Process until the cabbage is shredded or sliced to your desired consistency.
- Once all the vegetables are chopped, transfer them to separate bowls or a large mixing bowl if they will be combined for a recipe.
- Rinse the food processor parts immediately after use to make cleaning easier.
- Measure out 1/4 teaspoon of each spice: salt, turmeric, cumin, paprika powder, and yellow split pea powder.
- Add all the measured spices into a large bowl
- Stir the spices together until they are evenly mixed.
- Add the dry ingredients to the chopped vegetables and mix
- Let rest for 20 min and make bite size balls and deep fry until golden brown on a low flame
- Add 1/2 tsp salt to a small pot with 4 cups of water. Add the 4 tomatoes and steam until tender. Drain the tomatoes and blend them to make the tomato sauce.
- Add 3 tbsp olive oil to a pan and heat. Add asafoetida, bay leaves, allspice, star anise pod, 1/2 tbsp paprika powder, and 2 tbsp salt. Then add the tomato sauce and 3 cups of water, and cook for 20 minutes. Add the fried vegetable balls and cook for an additional 10 minutes. Cover and let stand until ready to serve.