A refined take on a traditional favourite, these delicately spiced vegetable koftas are encased in a golden almond crust – light, flavourful and visually striking
Almond-Crusted Kofta
Serves: 30–35 pieces
A refined take on a traditional favourite, these delicately spiced vegetable koftas are encased in a golden almond crust—light, flavourful, and visually striking.
Method
1. Prepare the Vegetable Base
• Finely grind the cauliflower and carrots.
• Set aside and ensure excess moisture is minimal.
2. Build the Flavour
• Heat oil in a lagan over medium heat.
• Add cumin seeds and allow them to crackle gently.
• Add chopped garlic, ginger, and green chilli; sauté until lightly golden and aromatic.
3. Add Spices
• Stir in turmeric powder, degi red chilli powder, and coriander powder.
• Cook briefly to release the flavours.
4. Cook the Vegetable Mixture
• Add the ground vegetables and salt.
• Cook until all moisture evaporates and the mixture becomes dry.
• Fold in grated potato, garam masala, yellow chilli powder, and chaat masala.
• Mix well and remove from heat.
5. Cool & Shape
• Allow the mixture to cool completely.
• Shape into small, elegant cone-like koftas for a refined presentation.
6. Coat & Fry
• Dip each kofta into a flour slurry.
• Coat generously with roasted almond flakes.
• Deep-fry in hot oil until crisp and golden.
Serving Suggestion
Serve hot as an appetiser or canapé, paired with a light yoghurt dip or mint chutney for balance.
