Spicy Jaipuri Veg Kofta is a delicacy from Rajasthani cuisine where minced/ grated vegetables are combined with Indian spices and peanuts to make fried dumplings and served in a spicy gravy flavored with curd and chili. Jaipuri Koftas are best served with Tandoori Roti or plain Rice. The vegetables can be grated or boiled before making koftas. I have used bread crumbs for binding but you can also use some Besan (gram flour) for binding the vegetables. If you mince the vegetables then make there is no moisture or water left in the vegetables and if your’re using beggies like cabbage or bottle gourd then grate them well and add some turmeric and salt to them and keep aside for 10 mins. By doing this, the grated veggies will leave their natural water which you can then squeeze out and collect aside. The recipe calls for spiciness but you can moderate it as per your own choice.
For making Koftas : Collect grated vegetables in a large mixing bowl and bind together o make a smooth dough. Pinch a lemon sized portion from the dough and roll to shape them into round koftas. Heat oil in a wok and gently drop koftas in batches and fry till golden and crisp from outside. Collect them all on a kitchen towel to absorb excess oil and keep aside.