10 vegetarian koftas to make your meals extra delicious

When it comes to vegetarian meals, leafy greens and other vegetables dominate the plates. And with time, we all get bored of having same sabzies and bhujiyas. But there is one way these veggies can be made even more tempting, delicious, and not-so-boring. And the solution is-koftas. Koftas not just break the monotony of the meal but also add extra flavours. Here we have curated a list of ten vegetarian koftas that can make your meals extra delicious.

This is a pure winter delight and a must-have for those who are bored of regular gobhu ki sabzi. Grate the florets and combine with besan, onion, and spices. Mash them well and shape into kofta balls Deep fry them in oil and then dunk in the classic onion-tomato gravy. Enjoy with rice or roti.

To make this, mash boiled arbi and add grated carrot and capsicum to it. Also add some besan, and shape it into small balls. Deep fry the balls and then dunk them in cashew, onion, and tomato gravy along with ground spices. Simmer and top it with coriander leaves and cream.

This is one of the most famous koftas, where mashed paneer and potato kofta balls are stuffed with mawa and roasted dry fruits like cashews, raisins, pistachios and are then dunked in a tomato cashew gravy and simmered to perfection. It is then topped with kasuri methi and coriander leaves and enjoy with naan or rumlai roti.

To make this kofta, simply peel and grate the bottle gourd, squeeze out the extra water and then add it to a mixing bowl. Season salt, pepper, cumin powder, turmeric, coriander powder, besan, ajwain and hing, Bind the mixture using the natural moisture, add some sooji to add crunch. Shape them into kofta balls and deep fry. Next, make a onion-tomato gravy and dunk the deep fried koftas. Top it with some cream, kasuri methi, and coriander leaves. Serve hot with roti, paratha, or rice.

First of all, pressure cook raw bananas for 2 whistles. Peel and mash them into a mixing bowl. To this, add besan and some rice flour, along with ginger garlic paste, salt, ajwain, red chilli powder, and cumin powder. Shape them into kofta balls and deep fry. Add these balls to onion-tomato gravy seasoned with spices, cashew paste, and kasuri methi. This kofta is best served with jeera rice.

To make this kofta, grate cauliflower, beans, carrot, and capsicum. Add besan and spices like cumin, coriander, red chilli powder, and ginger garlic paste to it. Shape them into kofta balls and deep fry. Once done, add them to the classic onion-tomato gravy seasoned with salt, garam masala, kasuri methi, and garnish it with coriander leaves. Enjoy!

Peel and grate beetroot and mashed paneer and potato, along with green chilli, salt, pepper, corn flour, and ginger garlic paste. Shape the mixture into kofta balls and deep fry. Add these balls to thick cashew and onion gravy, season it with spices, salt, and coriander leaves. It is best enjoyed with flaky paratha.

For this kofta, pressure cook jimikand for 4-5 whistles, and then peel and mash it into a mixing bowl. Add mashed potato, salt, pepper, coriander leaves, rice flour, and ginger garlic paste to it. Shape into kofta balls and deep fry. Lastly, dunk the balls into onion-tomato gravy and garnish with coriander leaves and lemon juice.

Mash paneer and add besan, coriander, ginger garlic, and spices to it. Shape into mini balls, and place one makhana in each ball. Deep fry the balls and then dunk them into onion-tomato gravy. Garnish with coriander leaves and serve hot with rice or roti.

To make this kofta, first of all, pressure cook peel and diced kathal for 4 whistles. Mash into a mixing bowl and add rice flour and spices like ginger, garlic, cumin powder, and green chillies. Shape the mixture into kofta balls and then deep fry. Once done, dunk them into spicy onion-tomato curry and serve hot with jeera rice.

Images Courtesy: istock