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Usually kofta is used for a meatball, you will find similar names in other cuisines from the Middle East, Pakistan, Iran, Iraq and Central Asia. These can be eaten with dip or as a filling in bread, while we like to serve it in a thick sauce with rice , chapati and raita .
In Indian cuisine we often make vegetarian buns and you can use other types of vegetables such as pumpkin kofta . When the buns are left in hot sauce, they become soft and increase in size. Here is a variation with squash. These can be used as a filling in pita bread with salad and raita, if you are looking for a fusion taste. This recipe makes 12 pieces and these can be frozen well.
SQUASH JACKET
350 g zucchini
3 tablespoons toasted chickpea flour
¾ tsp salt
½ tsp chili powder
1 tsp dried fenugreek
1 teaspoon ground coriander seeds
1 tsp garam masala
1 tablespoon fresh coriander
Sauce:
5 tablespoons oil
100 g onion cubes
200 g tomatoes
1 teaspoon salt
chili powder to taste
¾ tsp turmeric
2-3 dl water
1 tsp garam masala
2 tablespoons fresh coriander
Procedure:
- Toast the chickpea flour in a dry, hot frying pan for 1-2 minutes.
- Peel the squash and grate it coarsely. Squeeze out the water and mix in the spices and flour.
- Shape into small balls and bake in the oven for 15 minutes at 230 degrees. Brush with oil halfway through the baking time.
- Heat oil, add onion cubes. Fry until the onion gets a little color and add tomatoes. After a couple of minutes when the tomatoes are nice and soft, add spices and cook for 2-3 minutes. Process everything with a hand blender until smooth sauce. Add water and cook until everything thickens a little.
- Place the squash balls in a serving bowl and pour over the boiling hot sauce.