Grated Cauliflower Balls (Gobi Kofta)

Ingredients

• 2 cups cauliflower , finely grated, squeezed bone-dry in a cloth
• 1/2 cup besan (gram flour) , chickpea flour
• 1 tbsp ginger , divided: 1 tsp for kofta, remainder for gravy
• 1/2 tsp red chili powder
• 2 cups oil , for deep-frying
• 3 tomato , pureed smooth
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup water
• 1.5 tsp salt

Preparation

1. 1

   In a bowl, combine the dry grated cauliflower, besan, 1 teaspoon grated ginger, red chili powder, and 1/2 teaspoon salt into a stiff dough.

2. 2

   Roll the cauliflower dough into small 1-inch spherical balls.

3. 3

   Heat the oil in a deep karai over medium-high heat; deep-fry the kofta balls in batches for 4 to 5 minutes until deep golden-brown; drain.

4. 4

   Heat the ghee in a separate saucepan over medium heat; add cumin seeds, remaining ginger, and hing until crackling.

5. 5

   Add the pureed tomatoes, coriander powder, and remaining 1 teaspoon salt; cook for 8 minutes until the gravy thickens and oil beads form.

6. 6

   Pour in 1 cup of water and simmer the sauce over medium-low flame for 5 minutes.

7. 7

   Stir in the garam masala and remove the gravy from the heat.

8. 8

   Gently lower the warm fried koftas into the sauce immediately before serving so they remain crisp outside and soft inside.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 138, Cauliflower Kofta Balls in Tomato Sauce)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.