crisp veggie kofta recipe for snacks

Crisp veggie kofta recipe with step by step photos – fried crisp tasty koftas made with mix veggies.

After getting some recipe requests for veg koftas, I am sharing the recipe. These days most of the posts I am sharing are recipes which have been requested by readers. I had got recipe requests for both fried koftas as well as kofta gravy. For now I am sharing the recipe of fried koftas and later I will share the Veg kofta curry recipe.

These veggie koftas are tasty and can be served as an appetizer or a quick snack. I have fried them, but they can also be baked or air fried.

If baking veggie kofta – then bake at 180 degrees celsius for 15 to 20 minutes till the koftas are golden and crisp.

If air frying the vegetable koftas – then use the temperature of 180 to 200 degrees celsius in the air fryer. Do add 1 to 2 teaspoons oil in the kofta mixture or alternatively you can brush the koftas with some oil before baking or air frying.

For the veggies, you can use spare veggies from your kitchen. even lauki (opo squash), zucchini and pumpkin can be used. The taste of the kofta will mainly depend on the veggies added. E.g. If grated beetroots are added, the taste will be on the sweeter side. I have used a mix of cauliflower, carrots, capsicum, potato and green peas. The recipe of these veg koftas is similar to the way I prepare lauki kofta(dudhi or opo squash kofta).

Serve veggie kofta with mint chutney or tomato sauce or tamarind chutney.

Few more Snacks recipes for you!

• Dahi ke kabab
• French fries
• Cheese balls
• Chilli gobi
• Hara bhara kabab

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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crisp veggie kofta

4.5 from 4 votes

Fried crisp koftas made with mix veggies.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course:snacks

Cuisine:north indian,punjabi

Servings (change the number to scale):4

(1 CUP = 250 ML)

INGREDIENTS

• 70 grams carrot (gajar) or 1 small to medium carrot
• 85 grams capsicum or 1 medium sized capsicum (bell pepper or shimla mirch)
• 75 grams potato or 1 small to medium potato
• 115 grams cauliflower (phool gobi) or 1.25 cups chopped cauliflower florets
• ⅓ cup green peas, fresh or frozen (matar)
• ¼ cup grated processed cheese or grated paneer (optional)
• ¼ teaspoon kashmiri red chili powder
• ¼ teaspoon coriander powder (dhania powder)
• ¼ teaspoon garam masala powder
• ¼ teaspoon black pepper powder (kali mirch powder)
• ½ cup besan (gram flour) or add as required
• salt as required
• oil for deep frying as required

INSTRUCTIONS

making veggie kofta mixture

• Firstly either grate or mince veggies in a food processor or a food chopper or with a grater. 
• Make a coarse mince of the veggies. I have used raw green peas and minced it along with the other veggies. If you do not have a food processor or chopper, then boil or steam peas, potatoes and cauliflower separately. Drain of all the water. Then mash and add to the other raw grated veggies.
• Take the veggie mixture in a bowl.
• Add ¼ cup grated cheese or paneer. You can use cheddar cheese or processed cheese. 
• Then add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder.
• Next add ½ cup besan and salt as per taste.
• Mix very well. If the mixture appears too light and watery, then add some more besan. Check the taste and add more spices and salt if required.
• Make small to medium sized balls from this veggie mixture. 
• If you are not able to shape into balls, then add some water and make a pakora batter consistency. Then fry the koftas like the way pakoras are fried.

frying veggie kofta

• Heat oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan. The amount of besan to be added depends on the moisture content in the veggies.
• If using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. Mix very well and keep aside for 15 to 20 minutes. Then squeeze the excess water. Keep this water and add to any dal or curry or while making chapatis dough.
  
• If the veggie ball does not break, then you can easily start frying the veg koftas.
• Keep the flame to medium and gently slid the koftas in the hot oil.
• Add koftas depending on the size and capacity of the kadai or pan. Do not over crowd.
• Turn only when one side is golden or else the koftas can break.
• Turn over a couple of times for even frying. Fry till all the koftas are crisp and golden.
• Remove fried vegetable koftas with a slotted spoon and place on kitchen paper towels. same way fry the remaining koftas.
• Serve veggie kofta hot with any chutney or sauce of your choice.

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How to make crisp veggie kofta for snacks

1. Firstly either grate or mince veggies in a food processor or a food chopper or with a grater. You will need 1 small to medium carrot, 1 medium sized capsicum (bell pepper), 1 small to medium potato, 1.25 cups chopped cauliflower florets and ⅓ cup green peas.

2. Make a coarse mince of the veggies. I have used raw green peas and minced it along with the other veggies. If you do not have a food processor or chopper, then boil or steam peas, potatoes and cauliflower separately. Drain of all the water. Then mash and add to the other raw veggies.

3. Take the veggie mixture in a bowl.

4. Add ¼ cup grated cheese or paneer. You can use cheddar cheese or processed cheese. You can also skip adding cheese or paneer.

5. Then add ¼ teaspoon Kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder.

6. Next add ½ cup besan (gram flour) and salt as per taste.

7. Mix very well. If the mixture appears too light and watery, then add some more besan. Check the taste and add more spices and salt if required.

8. Make small to medium sized balls from this veggie mixture. If you are not able to shape into balls, then add some water and make a pakora batter consistency. Then fry the koftas like the way Pakora are fried.

Frying veggie kofta

9. Heat oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan. The amount of besan to be added depends on the moisture content in the veggies. If using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. Mix very well and keep aside for 15 to 20 minutes. Then squeeze the excess water. Keep this water and add to any dal or curry or while making chapati dough.

10. Remove the fried veggie ball with a slotted spoon.

11. If the veggie ball does not break, then you can easily start frying the koftas. keep the flame to medium and gently slid the koftas in the hot oil.

12. add koftas depending on the size and capacity of the kadai or pan. Do not overcrowd.

13. Turn only when one side is golden or else the koftas can break.

14. Turn over a couple of times for even frying. fry till all the koftas are crisp and golden.

15. remove with a slotted spoon and place the fried koftas on kitchen paper towels.

16. Same way fry remaining veggie koftas.

17. Serve veggie kofta hot with any chutney or sauce of your choice.