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Vegetable Koftas
April 05, 2007

I also had a problem with the kofta being too soft. I did not moisten the bread and I allowed the potatoes and vegetables to dry before mashing/chopping them. When I went to fry the first batch, they disintegrated in the oil and were not salvagable. I devised this fix: I added 1 beaten egg to the remaining mixture (I had enough remaing for about 2 dozen more balls) and baked the balls in a 400 degree oven on a well greased sheet pan with more oil lightly sprayed over the top of them. They baked for about 30 minutes, and when cool, were just firm enough to stir into gravy. The gravy, by the way, was outstanding on its own - would be great with paneer or chicken, too. I used an 8 oz can of tomato sauce instead of paste. Served with basmati rice and Naan(recipe from this website).

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