ALKALINE ZUCCHINI KOFTAS

Grate zucchini and squeeze out excess moisture.

Boil potatoes until tender, then mash them.

Finely chop onion, ginger, garlic, and green chili.

In a mixing bowl, combine grated zucchini, mashed potato, chickpea flour, onion, ginger, garlic, and green chili.

Add chopped coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt to the mixture.

Mix all ingredients until well combined.

Shape the mixture into small balls or patties.

Heat oil in a deep pan over medium heat until shimmering.

Fry the koftas in batches until golden brown on all sides, about 4-5 minutes.

Remove koftas and drain on paper towels.

In a separate bowl, mix yogurt with lemon juice and chopped mint for the sauce.

Serve koftas hot with yogurt sauce on the side.

Spice Level:

Allergens