MUMS are the best! I love almost anything she makes so much that i dint want to replicate her dish cause i know it would involve too many steps. Also, no measurements whatsoever! But on this visit of hers, she made sure i make a few of her recipes ONLY cause i miss eating them when she goes back to Dubai. This is her recipe but of course i had to make a few variations- baked not fried, lots of spices and served with a healthy mung dal pasta.
You can very well fry them with a coating of breadcrumbs but i did not. Best part about this recipe? Has a veggie mixed in with chickpea flour that brings out the best flavors. I wanted these to be light and more on the healthier side. Best when you pour some tahini/lemon dressing on top cause that nutty flavor goes so well with the cutlets/balls. The aroma from all the masalas and this delicious nutty flavor is a sure shot hit in this house!
If y’all give this a try – tag me on bammbi101

Ingredients – (Koftas/Cutlets)

• Bottle gourd – 1 ( medium, finely chopped/grated)
• Besan/Chickpea flour – 4 tbsp
• Coconut flour – 2 tbsp
• Salt – 3 tsp
• Red chili powder – 3 tsp
• Garam masala – 2 tsp
• Coriander powder – 3 tsp
• Chaat masala – 2 tsp
• Garlic paste – 2 tbsp
• Ginger paste – 1 tbsp
• Dill leaves – 1 tsp (dried)
• Sriracha – 2 tbsp
• Peanut, garlic and salt powder – 2 tbsp

Directions –

• Boil any pasta that you like as per the packet instructions and mix it with any pasta sauce and set aside.
• Preheat the oven to 395 degrees and line the baking dish with nonstick parchment paper. Pour 1 tbsp avocado oil on parchment paper and spread it all over.
• Once grated, make sure to remove all the excess water from bottle gourd with a muslin cloth.
• Add in rest the ingredients of the mix and bind together.
• Form balls from the dough you prepared and give them any shape you like.
• Place the balls/koftes/cutlets on the baking dish and bake for 30 minutes.
• Remove from the oven after 30 minutes and let it cool on a rack for at least 20 minutes before flipping.
• Once flipped, bake the other side for 10 minutes at 390 degrees.
• In a bowl, pour in the pasta first and top it with these delicious veggie meatballs on top with a drizzle of tahini lemon dressing or just lemon and serve hot!
• Garnish with mint/cilantro leaves!