Crispy Lotus Root Kofta: A Delicious Indian Vegetarian Recipe
45 minutes
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About Crispy Lotus Root Kofta: A Delicious Indian Vegetarian Recipe
Craving a vegetarian dish that's both crispy and comforting? These Lotus Root Koftas offer a unique flavor adventure, transforming humble lotus root into irresistible bites.Imagine crispy koftas simmered in a rich, aromatic tomato gravy – a delightful blend of textures and spices. This recipe is perfect for a cozy weeknight dinner or elevated weekend feast.Serve these flavorful koftas hot with roti, chapati, or steamed rice for a truly satisfying meal. Get ready to impress your family and friends with this surprisingly simple yet elegant dish!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Kofta
- 500 gm Lotus Root
- 1 tsp Salt
- 2 tbsp Onion paste
- 2 tsp Ginger paste with garlic
- 2 tbsp Gram Flour
- 2 cup Oil for frying
For the Gravy
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 2 tbsp Onion paste
- 2 tsp Ginger paste with garlic
- 1 tsp Turmeric Powder
- 1.5 tsp Chili Powder red
- 2 tsp Coriander Powder
- 1/2 cup Tomato Purée
- 1 tsp Salt or to taste
- 2 Cardamom Pods
- 1 Cinnamon Stick
For Garnish
- 1/2 cup Coriander chopped, leaves
- 1/2 tsp Garam Masala
Instructions
- Peel, wash, and boil the lotus root until tender. This ensures the koftas have a soft interior.
- Once the lotus root is cool enough to handle, grate it. This creates the base for the koftas.
- In a blender, combine the grated lotus root, 1 teaspoon of salt, 1 teaspoon of oil, onion paste, and ginger-garlic paste. Blend until a smooth mixture forms. This helps bind the koftas together.
- Dry roast the gram flour in a pan until fragrant. This enhances its nutty flavor and helps the koftas crisp up.
- In a mixing bowl, combine the lotus root mixture, roasted gram flour, 1 teaspoon salt, and ½ teaspoon of red chili powder. Mix well to combine.
- Shape the mixture into small, round kofta balls.
- Heat the oil for frying in a deep pan. Fry the koftas in batches over medium heat until golden brown and crispy. Frying creates a delicious crust.
- Remove the koftas and set aside.
- In the same pan, add 2 tablespoons of oil. Add cumin seeds and asafoetida. Let them sizzle for a few seconds to release their aroma.
- Add onion paste and ginger-garlic paste to the pan. Sauté until the onions turn translucent.
- Add the dry spices—turmeric powder, red chili powder, and coriander powder—to the pan. Stir and cook for a minute until fragrant.
- Add the tomato purée and cook until the oil starts to separate from the masala. This intensifies the flavor of the gravy.
- Add enough water to create the desired gravy consistency. Bring to a boil, then reduce heat to a simmer.
- Gently add the fried koftas to the gravy. Cover and simmer for 5-8 minutes, allowing the koftas to absorb the flavors of the gravy.
- Stir in the garam masala. Garnish with fresh coriander leaves. Serve hot with chapati, roti, or steamed rice.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice crust.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 1129kcalCarbohydrates: 31gProtein: 5gFat: 113gSaturated Fat: 8gPolyunsaturated Fat: 32gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 662mgPotassium: 962mgFiber: 9gSugar: 2gVitamin A: 609IUVitamin C: 60mgCalcium: 96mgIron: 3mg
Hem Lata Srivastava
Articles: 200
3 Comments
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This looks so good! Can’t wait to cook it.
Such a delicious dish! Thank you.
What a delightful recipe! Thanks for sharing.