When you see Kofta on an Indian restaurant menu, it is usually for Malai Kofta. Malai Kofta is a decadent affair – a deep fried cheese dumpling in a creamy tomato sauce. I wanted something healthier and fresher. I also wanted to use up a bottle gourd squash in my fridge.
Then last Sunday, I started to write this post about our menu for the week. I’m hoping to make our menu a regular post (but am taking a break after the first week – how’s that for regular?! Whatever, it was Mother’s Day.). Anyways, the post made me angst because I realized I didn’t know what we were eating all week, and I had a bottle gourd about to go bad.
So that’s how I found myself making Squash Kofta at 10 o’clock at night on a Sunday. I know no one believes me when I say this, but IT’S SO EASY. And everyone always believes me when I say this, but IT’S SO GOOD. I adapted this recipe from India: The Cookbook. I haven’t cooked enough or read enough from the cookbook to give it a review, but I loved this recipe.
I adapted this recipe from India: The Cookbook. The original recipe called for the squash to be shredded. My shredder was out of commission so I finely diced the squash. It gave it great texture. I wrapped the Squash Koftas in flatbread stuffed with rice, yogurt, coriander chutney and a salsa of cucumbers, tomatoes and green chillies.
Ingredients
- 1 bottle gourd, shredded or finely diced
- 2-3 tablespoons gram (chickpea) flour
- 1-inch piece ginger, finely diced
- 2-3 green chillies, chopped
- 1/2 fistful cilantro, finely chopped
- Salt to taste
- Oil for frying
- Yogurt Dressing:
- 1/2 cup yogurt
- Water
- 1 teaspoon Za’tar Spice
- 1/2 teaspoon Sumac
Instructions
- In a large mixing bowl, mix the squash, gram flour, ginger, chillies and cilantro. Add salt to taste (I used about a teaspoon). Mix well.
- Roll into walnut sized balls.
- Heat enough oil on medium heat in a deep frying pan to shallow fry the koftas.
- Add the koftas to the oil in batches and fry until golden (I rolled them while cooking so they browned somewhat evenly).
- Remove with a slotted spoon and set aside on a plate with a paper towel.
- To make the yogurt dressing, whisk the yogurt with a fork and then add a little water to create a thin ranch dressing like consistency. Sprinkle in za’tar and sumac and mix well.
- Assemble the kofta wraps by spreading rice, then cucumber/tomato/chili salsa then koftas topped generously with yogurt and then coriander chutney.
{ 10 comments… read them below or add one }
Using the koftas in a wrap is a nice idea, Nithya! I normally bung them in a regular gravy – onion-tomato-chilli-ginger-garlic sauteed and ground, but this seems easier and lighter.
@Aparna – That sounds great. I’m going to make them again but with cauliflower and will try out your sauce.
Koftas look yummy and loved the idea of wrapping them in flatbread. I just got this cookbook from the library and I was overwhelmed by the number of recipes it has. I hope to make at least a few before I have to return the book.
Can you substitute zucchini if you can’t find a bottle gourd? Also, the malai kofta at our local restaurant is chick pea balls in a cream sauce with raisins and cashews. Fabulous but yes, very decadent. Looking forward to trying this one!
@KateLynn – yes definitely try it with zucchini!
This looks lovely! I also wondered if you could sub for courgettes?
@LovingFood – I think you can definitely substitute courgettes (zucchini) for this squash. I’m going to try it with cauliflower tonight.
WOW this looks delicious. I think I’m going to have to try out this recipe. Thanks Nithya for sharing!
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Hey Nithya – I LOVE ghiya/dudhi and use it in a million dishes – thanks for another suggestion! Only problem is that it’s hard to find anywhere but the indian store 🙁
Hey Shelly, I agree but I think zucchini would work well with this recipe. I also did try it with cauliflower (grated it in the food processor) and ended up tossing it into a manchurian style sauce. It was delicious and super easy.