Cauliflower kofta are delicious veggie balls with Indian flavors. They are easy to make and flavorful with the use of spices. This is a deep fried dish, but I have also included instructions to bake them or make them in an appe/ aebleskiver pan.
I serve these gobi kofta with tomato sauce for dipping. This is great as an appetizer or a snack. You can also serve it as a curry along with the sauce as a main dish.
Table of contents
About the Recipe
Holiday season is right upon us, which means lot of parties to host and to visit. Menu planning for these parties can get quite stressful some times. I usually have trouble finding appetizer recipes that fit into my menu.
So here's a recipe for kofta balls or cauliflower kofta with tomato sauce that can be part of any Indian themed party meal.
This veg kofta recipe is inspired from Middle Eastern falafel and Indian potato based kofta. You can use any vegetable in this kofta like grated carrot, finely chopped green beans, green peas and so on.
I use grated cauliflower along with boiled potato to make these gobi kofta recipe. They are soft, delicate with a lovely flavor from the spices. The best part about these are that they can be deep fried or baked or cooked in an aebleskiver pan. Choice is yours.
Serve the veg kofta hot along with the tomato dipping sauce. It is a great appetizer or even a snack. Or make a double batch of the tomato sauce and serve the kofta as a curry.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this Indian kofta recipe:
- Potatoes - boiled, peeled and mashed. You can use any variety you have on hand.
- Cauliflower - I grate cauliflower on a box grater. But feel free to use the food processor to do the work for you. Also you can use store bought cauliflower rice, either fresh or frozen.
- Chickpea flour (besan) - for the binding. You can sub with all purpose flour as well.
- Ginger+garlic paste
- Spices - ground cumin, coriander and red chili powder
- Salt
Ingredients you need to make the creamy tomato sauce:
- Tomatoes - either fresh or canned diced tomatoes
- Onion - any variety will work
- Coconut milk - sub with coconut cream for a creamier sauce or heavy cream for a non-vegan version
- Ginger+garlic paste
- Spices - garam masala, ground cumin, coriander and red chili powder
- Salt
- Cilantro
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here's how to make this delicious cauliflower kofta balls recipe:
How to make Gobi Kofta
Start by prepping the cauliflower. Chop a head of cauliflower into big chunks. Then grate them using a box grater . Alternately you can use store bought cauliflower rice. Either fresh or frozen will work.
In a large mixing bowl, combine grated cauliflower, mashed potato, ginger+garlic paste, turmeric, chili powder, ground cumin, coriander, chickpea flour and salt. Mix well to combine all the ingredients and form a stiff dough.
Scoop about 1 tablespoon of cauliflower mixture and roll into balls. Place them on a plate. The veggie balls are now ready to be cooked.
You can either deep fry, use a aebleskiver (appe) pan or bake these balls.
Heat oil for deep frying in a small wok or pan on medium heat. Once the oil is hot enough, gently slide in 5~6 balls, depending on the size of the pan and fry until they are evenly golden on all sides.
Remove using a slotted spoon onto a paper towel lined plate. Repeat with the rest of the kofta.
Serve kofta warm with creamy tomato sauce on the side for dipping.
How to make Tomato Sauce for Kofta
Heat oil in a small saucepan on medium heat, add onion, ginger+garlic paste and cook for 3~4 minutes or until the onions are soft. Add the tomatoes, cover and cook for 3~4 minutes or until they are mushy.
Add garam masala, turmeric, red chili powder, ground cumin, coriander and salt. Cook for 1~2 minutes. Stir in coconut milk and let the sauce heat through, about 1~2 minutes. Set the sauce aside until ready to serve.
I leave the tomato sauce chunky. But you want to make a smooth sauce, then cool the mixture and grind it to a fine consistency.
Expert Tips
- I use the big holes on the box grater to grate cauliflower. But feel free to use the food processor to do the work for you.
- You can use store bought cauliflower rice, either fresh or frozen instead of grating it yourself. If using frozen, then thaw it according to the package instructions.
- Make sure to mash the potato properly, big chunks might cause the kofta from breaking in the oil while frying.
- If you do not have chickpea flour, then use all purpose flour instead.
- Change up the spices in this Indian koftas and make them with other international flavors. For example, add ground cumin, chilli powder, dried oregano to make Mexican veg kofta. or use Italian seasoning, crushed red pepper for Italian flavored ones.
- You can use canned diced tomatoes instead of fresh to make the tomato sauce.
- Substitute coconut cream in the tomato sauce for a creamier texture. You can also use heavy cream for a non-vegan version.
- To serve this recipe as cauliflower kofta curry, make a double batch of the tomato sauce. Place the gobi kofta in tomato sauce just before serving.
- The same procedure can be used to make veg balls with other veggies. You can use grated carrot, finely chopped green beans, cabbage, green peas, broccoli and so on.
- If you are feeling adventurous, make mixed veggie balls by using more than 1 vegetable.
- Store leftover vegetable kofta in an airtight container in the fridge for up to 2 days. They won't be crispy but they will still taste good. Make sure to reheat them until thoroughly heated through.
Frequently Asked Questions
Sometimes excess moisture in the potatoes makes the kofta fall apart while frying. To avoid that, do a test frying with 1 kofta. If that falls apart, then add some more chickpea flour to the dough. Adding some breadcrumbs will also help.
If for some reason, none of the above work, then I recommend either baking them or making them in an appe pan.
The cauliflower balls can be made up to 2 days in advance and kept in an airtight container in the fridge. You can deep fry them on the day you want to serve, up to 2 hours in advance. Either microwave or reheat in a 200°F oven for 8~10 minutes until heated through.
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Recipe Card
Cauliflower Kofta with Tomato Sauce
Ingredients
For the Cauliflower Kofta:
- 2 cups Grated Cauliflower (from about ½ of a small head)*
- 2 Medium Potatoes, boiled, peeled and mashed
- 1 teaspoon Ginger+garlic paste
- ¼ teaspoon Turmeric
- ¾ teaspoon Red Chili powder (adjust as per taste preference)
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- 2~3 tablespoons Chickpea flour (besan) or All purpose flour
- To taste Salt
- As needed Oil, for deep frying
For the Creamy Tomato Sauce:
- 2 teaspoons Oil
- 1 Small Onion, very finely chopped
- ⅛ teaspoon turmeric
- 3~4 Medium Tomatoes, chopped
- ½ teaspoon Garam Masala
- ¼ teaspoon Red Chili powder (adjust as per taste preference)
- ¼ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- To taste Salt
- ¼ tablespoons Coconut Milk
Instructions
Make Cauliflower Kofta:
- Combine grated cauliflower, mashed potato, Ginger+garlic paste, turmeric, chili powder, ground cumin, coriander, chickpea flour, breadcrumbs, salt and cilantro. Mix well to combine all the ingredients and form a stiff dough.Scoop about 1 tablespoon of cauliflower mixture and roll into balls. Place them on a plate.
- You can either deep fry, use a aebleskiver (appe) pan or bake these balls.
To Deep Fry:
- Heat oil for deep frying in a small wok or pan on medium heat. Gently slide in 5~6 balls, depending on the size of the pan and fry until they are evenly golden on all sides. Remove using a slotted spoon onto a paper towel lined plate. Repeat with the rest of the balls.
Using aebleskiver (appe) pan:
- Add 1 teaspoon oil in each cavity of the pan. Add the kofta balls and fry till golden on all sides. Remove onto a paper towel lined plate and repeat with the rest.
To Bake:
- Preheat oven to 400°F oven. Place the cauliflower kofta balls on a parchment lined baking sheet. Lightly spray the kofta with cooking spray and bake for 20~25 minutes, rotating them half way through.
- Serve kofta warm with creamy tomato sauce on the side for dipping.
Make Creamy Tomato Sauce:
- Heat oil in a small saucepan on medium heat, add onion, ginger+garlic paste and cook for 3~4 minutes or until the onions are soft. Add the tomatoes, cover and cook for 3~4 minutes or until they are mushy.
- Add garam masala, turmeric, red chili powder, ground cumin, coriander and salt. Cook for 1~2 minutes. Stir in coconut milk and let the sauce heat through, about 1~2 minutes. Set the sauce aside until ready to serve.
Notes
- I use the big holes on the box grater to grate cauliflower. But feel free to use the food processor to do the work for you.
- You can use store bought cauliflower rice, either fresh or frozen instead of grating it yourself. If using frozen, then thaw it according to the package instructions.
- Make sure to mash the potato properly, big chunks might cause the kofta from breaking in the oil while frying.
- If you do not have chickpea flour, then use all purpose flour instead.
- You can use canned diced tomatoes instead of fresh to make the tomato sauce.
- Substitute coconut cream in the tomato sauce for a creamier texture. You can also use heavy cream for a non-vegan version.
- If you want to make a smooth tomato sauce, then cool the mixture and grind it to a fine consistency.
- To serve this recipe as cauliflower kofta curry, make a double batch of the tomato sauce. Top with the gobi kofta just before serving.
- The same procedure can be used to make veg balls with other veggies. You can use grated carrot, finely chopped green beans, cabbage, green peas, broccoli and so on.
- If you are feeling adventurous, make mixed veggie balls by using more than 1 vegetable.
- How to prevent kofta balls from falling apart while deep frying:
- Sometimes excess moisture in the potatoes makes the kofta fall apart while frying. To avoid that, do a test frying with 1 kofta.
- If that falls apart, then add some more chickpea flour to the dough. Adding some breadcrumbs will also help.
- If for some reason, none of the above work, then I recommend either baking them or making them in an appe pan.
- How to make veg kofta ahead of time:
- The cauliflower balls can be made up to 2 days in advance and kept in an airtight container in the fridge.
- You can deep fry them on the day you want to serve, up to 2 hours in advance.
- Either microwave or reheat in a 200°F oven for 8~10 minutes until heated through.
- Store leftover gobi kofta in an airtight container in the fridge for up to 2 days. They won't be crispy but they will still taste good. Make sure to reheat them until thoroughly heated through.
- Leftover tomato sauce can be stored in an airtight container in the fridge for up to a week.
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