Total Calories: 1,336
1. In a large bowl, mix together everything (except the butter-cream sauce and the garam masala) to make a thick, soft dough, adding more chickpea flour if needed. Divide into 12 to 15 portions and shape each portion into smooth round balls.
2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small drop of dough put into the hot oil rises to the top in 15 to 20 seconds. Add the zucchini balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula, until they are firm and golden, about 3 minutes.. Drain and transfer to an ovenproof serving dish.
3. Prepare the butter-cream sauce. Preheat the oven to 400 F. Pour the sauce over the koftas. Cover with foil and bake at least 15 minutes, or until the koftas. Cover with foil and bake at least 15 minutes, or until the koftas absorb the juices and become soft. Sprinkle the garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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