The first time I tried Kofta balls was at the health food/cafe close by to my apartment. I had seen them often but was quick to disregard them because as if those deliciously crispy and crunchy things are gluten-free!
Oh boy, was I wrong…
Finally I grew some sense and thought “hey maybe I should ask?” and ta-da, you already know what the reply was.
This isn’t the exact recipe from my local cafe, this is my #notinmybelly version of them which means there’s not too many ingredients, super quick to make & 100% gluten free, dairy free, soy free & vegan!
- 1 x whole Cauliflower
- 1.5 x cups Chickpea flour
- 1 x tsp Garam Masala
- 1 x tsp Cumin
- 1 x tsp Chilli powder
- 1/2 x tsp Tumeric
- 1/2 x tsp Garlic Powder
- 1/2 x tsp Pink salt
Step 1 – If you have a food processor, grind up your cauliflower, a little smaller than your usual cauliflower rice size. If you don’t have a food processor a Nutri-bullet can also work, or, chop it all up as finely as possible!
Step 2 – In a large bowl mix together all the ingredients so that everything is evenly dispersed
Step 3– Roll your mixture into little balls (golf ball size) and place on a tray. You should have about 30 odd balls.
Step 4 – Using a wok, add in enough oil so that your balls sit covered to at least half way, if not more so that they are floating! (I used olive oil but you can use coconut oil or ghee) I add about 6 balls at a time! Keep turning them over so that all parts are getting crispy. Do not be afraid to let them go quite dark in colour!
Step 5 – Individually check the balls and when they are ready place them on a seperate dish. Try and let as much of the oil drip into your wok before you move them, it will help save your oil!
Step 6 – They are best served immediately so that they are nice and crispy! But they also do pretty damn well in the fridge for a few days! Just re-warm them up! I served mine with rice, broccolini, beetroot hummus & a curry sauce, but be creative!!! They also taste reallllly good with a tomato chutney!