These vegan kofta take a little extra planning, but the hands on work is wonderfully simple. The one thing to remember is to soak the split moong beans the night before. After that, it is a quick blitz, a bit of rolling, and a gentle fry until every little ball is golden and crisp. Totally worth it for a cozy dinner.
What You’ll Learn
- Soak split moong beans overnight before making the vegan kofta mixture.
- Pulse the ingredients until textured, rather than blending them completely smooth.
- Roll walnut sized balls and fry slowly for 8 to 9 minutes.
- Serve with sweet and sour chutney or freeze the cooked kofta for later.
Table of Contents
- What You Need
- Make the Kofta Mixture
- Roll Walnut Sized Kofta Balls
- Fry Slowly and Carefully
- Serve Now or Freeze for Later
- A Few Helpful Reminders
What You Need
This recipe builds a hearty, textured kofta mixture from a handful of plant based ingredients:
- 1 cup split moong beans, soaked
- 1 cup walnuts
- 1 cup vegan paneer
- 1/2 cup pressed rice, also called poha
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Oil, for frying
- Sweet and sour chutney, for serving
The walnuts bring richness, the moong beans give the kofta their satisfying bite, and the vegan paneer helps make the mixture feel extra substantial. Poha is the quiet little helper here, keeping everything nicely together without making the texture heavy.
Make the Kofta Mixture
Add the soaked split moong beans, walnuts, vegan paneer, and poha to a food processor. Pulse everything together until it becomes a cohesive mixture.
The important bit is texture. Do not blend it into a totally smooth paste. Keep pulsing until the ingredients are well combined but still have little flecks and bits throughout. That slightly rustic texture is exactly what makes these kofta so good.
Add the salt and garlic powder, then pulse again briefly to distribute the seasoning. Scrape the mixture out into a large bowl. It should be soft enough to press together easily and firm enough to roll without falling apart.
Roll Walnut Sized Kofta Balls
Pinch off portions of the mixture and roll them between your palms into balls about the size of a walnut. They do not need to be perfectly identical. Honestly, a slightly homespun look is part of the charm.
Set the shaped balls on a plate or tray as you go. Keeping them small helps them fry evenly and gives plenty of lovely crunchy surface area.
Fry Slowly and Carefully
Heat oil in a skillet over low heat. Fry the kofta slowly and carefully at roughly 275 to 300 degrees for 8 to 9 minutes, turning them gently as they cook.
This is not a rush job. A lower, gentler fry gives the inside time to cook while the outside becomes evenly browned. Add the kofta gradually, avoid overcrowding the pan, and turn them carefully so their round shape stays intact.
They are ready when the exterior is deeply golden brown and crisp all around. The payoff is so satisfying: a crunchy outside with a tender, nubby center full of moong beans, walnuts, and vegan paneer.
Serve Now or Freeze for Later
Serve the vegan kofta hot with a sweet and sour chutney for extra joy. The bright, tangy sauce is a lovely contrast to the savory, nutty kofta.
They are also perfect for making ahead. Freeze them for later, then bring them out whenever a cozy plant based meal calls. Freshly fried or saved for another day, these little golden balls are seriously yummy.
A Few Helpful Reminders
- Soak the moong beans ahead: This is the only real advance prep, so get it done the night before.
- Do not overblend: A little texture in the mixture makes for better kofta.
- Keep the heat gentle: Slow frying helps the balls cook through without darkening too quickly.
- Make extra: These are absolutely worth freezing for an easy future meal.
Vegan Kofta FAQ
Do I need to soak the split moong beans?
Yes. Soak the split moong beans the night before so they are ready to blend into the kofta mixture.
Should the kofta mixture be completely smooth?
No. Pulse the ingredients until they come together, but leave some texture and visible flecks in the mixture.
How long should vegan kofta fry?
Fry them gently for about 8 to 9 minutes at a low temperature, turning carefully for even browning.
Can these vegan kofta be frozen?
Yes. Freeze them for later, or enjoy them straight away with your favorite sauce.