recipes / recept

The basic recipe for what we traditionally cook on 25th of December.

Kofta is made from raw or cooked vegetables which are mixed with spices and chickpea flour, shaped into balls, deep-fried and served, usually with a sauce. Kofta is for the Indians what falafel is for the people of the Middle East. There are at least as many kofta recipes as there are provinces in India.

You can use finely grated vegetables, such as zucchini, cauliflower, potato, carrot, cabbage, (long white) radish, or a mixture of two different vegetables. By trying different vegetables and combinations you’ll appreciate the versality of the kofta. Remember to squeeze out excess fluid from the vegetables, otherwise your kofta balls will fall apart during frying.

You need this for 10 kofta:

• 250 g finely grated zucchini, well squeezed
• 1.2 dl chickpea flour (besan)
• ½ tsp black pepper, ground
• ½ tsp baking soda
• ½ tsp salt
• 1 pinch turmeric
• ½ tsp ground coriander
• ghee/oil for deep-frying

You need this for the sauce:

• 1 kg ripe tomatoes
• 1 tbsp olive oil
• 1 tsp brown mustard seeds
• 1–2 fresh chillies, finely chopped
• 1 tsp fresh finger, grated
• 1 tsp ground cumin
• 1 tbsp raw cane sugar
• ½ tsp turmeric
• 1–2 tbsp fresh coriander (cilantro) leaves, finely chopped
• 1 pinch hing (asafoetida)
• salt to taste

measurement notes:

• tsp, teaspoon, 5 ml
• tbsp, tablespoon, 15 ml
• pinch, Swedish kryddmått “spice measure”, 1 ml

Do like this:

1. Make the tomato sauce first. Boil the tomatos in water until they soften. Squeeze through a strainer, throw away peel and seeds and set the sauce aside.

2. Heat the olive oil in a medium-sized pot, add the chillies, mustard seeds and cumin and fry until the mustard seeds pop. Add ginger, hing and turmeric and then immediately add the tomato sauce. Cook for a minute.

3. Finally add the raw cane sugar, salt and coriander leaves. Mix well and keep the sauce warm.

4. Now make the kofta balls. Mix all ingredients well and form 10 balls.

5. Deep-fry the balls on medium heat for 5–8 minutes or until golden brown. Turn them with a skimmer (slotted spoon) while frying. Let drain in a sieve or on kitchen paper.

6. Place the kofta balls in the tomato sauce and let sit for 15 minutes.

Source: Rosemarie Klangerstedt (1993). Vediska Läckerheter, 108 läckra indiska vegetariska recept (“Vedic delicacies, 108 delicious Indian vegetarian recipes”). Malmö: Bhaktivedanta Book Trust, cop.