Deep Fried Vegetable Balls In

2 tsp. ginger, freshly grated 1/2 medium . cauliflower, in rose ghee or the oil for frying, respectively

Alu koftas are the most common of all kofta types. They are easy to prepare and go well with almost any meal. Serve them immediately after pouring the tomato sauce over them, otherwise they may absorb too much liquid and fall apart. To do this, crush the tomatoes. Heat the ghee in a saucepan over medium heat and add in turn half the ginger, the separate chilies, the cumin and a third of the turmeric. After a few seconds, follow with the tomatoes and half of the salt. Now cover the saucepan. Reduce the flame and simmer for 20 minutes. Stir once every 5 minutes. Meanwhile, remove the peel from the potatoes and cut the cauliflower into roses. Grate both with a coarse grater. Mix the grated vegetables with the chickpea flour, 2 tbsp. of the cilantro leaves and the remaining spices thoroughly in a large baking bowl. The grated potatoes should contain enough liquid to bind the ingredients. Knead the mixture for 2 min and form it into 20-30 balls. Heat the ghee until it almost smokes and carefully pour in the balls.

Fry in oil for 4-5 min until evenly golden brown and crispy. Drain. If you use yogurt, stir it into

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