Are you tired of the same old snacks and dishes every day? Here’s a delightful solution for that one special day when you want to try something different—Mushroom Veggie Balls and Mushroom Soya Kofta Curry. These recipes are incredibly easy to make, taste absolutely divine, and can be enjoyed as both snacks and a rich, flavorful curry. Let’s dive into how you can prepare these dishes and treat your family to something special.
Ingredients
For Mushroom Veggie Balls
- Soya Chunks – 1 cup (soaked)
- Mushrooms – ½ cup (finely chopped)
- Green Chili-Ginger Paste – 1 tsp
- Coriander Powder – 1 tsp
- Chaat Masala – 1 tsp
- Red Chili Powder – ½ tsp
- Garam Masala – ¼ tsp
- Cumin Powder – ½ tsp
- Boiled Potatoes – 2 (grated)
- Fresh Coriander Leaves – a handful (chopped)
- Salt – 1 tsp
- Corn Flour – 3 tbsp
- Oil for Frying
For Mushroom Kofta Curry
- Oil – 1 tbsp
- Butter – 1 tbsp
- Green Chili-Ginger Paste – 1 tsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – 1 tsp
- Tomatoes – 2
- Green Chilies – 2
- Ginger – ½ inch
- Kashmiri Red Chili Powder – 1 tsp
- Cumin Powder – ½ tsp
- Chaat Masala – 1 tsp
- Coriander Stems – 1 tbsp (finely chopped)
- Salt – ¾ tsp
- Tomato Sauce – 2 tbsp
- Fresh Coriander Leaves – for garnish
Step 1: Making the Dough for Veggie Balls
- Wash and soak 1 cup of soya chunks in water for 1 hour.
- Clean 3 medium-sized mushrooms, remove the stalks, and finely chop them.
- Squeeze out excess water from the soaked soya chunks and grind them into a coarse paste.
- In a mixing bowl, combine the ground soya chunks, chopped mushrooms, green chili-ginger paste, coriander powder, chaat masala, red chili powder, garam masala, cumin powder, grated boiled potatoes, chopped coriander leaves, and salt.
- Add 3 tablespoons of corn flour and mix everything well to form a smooth dough. Apply a little oil to your hands to prevent sticking and knead until the dough is ready.
Step 2: Preparing Mushroom Veggie Balls
- Grease your palms with oil, take small portions of the dough, and roll them into smooth balls.
- Heat an appe (paniyaram) pan and grease each cavity with a little oil.
- Place the balls in the pan and cook them on low flame for 3 minutes. Cover the pan while cooking.
- Flip the balls and cook for another 4 minutes, ensuring they are golden brown and crispy from all sides.
- Repeat with the remaining dough and set the balls aside.
Enjoy these crispy Mushroom Veggie Balls with your favorite dip, tea, or coffee for a satisfying snack.
Step 3: Making Mushroom Kofta Curry
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan.
- Add green chili-ginger paste and sauté until aromatic. Then, add turmeric powder and coriander powder, and cook for a few seconds.
- Blend 2 tomatoes, 2 green chilies, and ½ inch ginger into a smooth paste. Add this paste to the pan and cook on medium heat, stirring occasionally, until the oil separates.
- Mix in Kashmiri red chili powder, cumin powder, chaat masala, and finely chopped coriander stems. Season with salt and stir well.
- Add 1 cup of water and mix thoroughly. Stir in 2 tablespoons of tomato sauce to enhance the flavor.
- Gently add the prepared Mushroom Veggie Balls to the curry and coat them evenly. Let the kofta simmer for a couple of minutes to absorb the flavors.
Suggestions for Serving
- Garnish the Mushroom Kofta Curry with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice for a delicious meal.
- Mushroom Veggie Balls can also be served as a standalone snack with mint chutney, tomato ketchup, or your favorite dip.
Tips for Best Results
- Ensure the veggie balls are cooked evenly by flipping them carefully.
- For a tangy twist, add a splash of lemon juice to the curry.
- Adjust the spice level according to your taste by increasing or reducing the chili quantity.
Enjoy making this unique and flavorful Mushroom Veggie Balls and Mushroom Soya Kofta Curry recipe for your family and friends. Its rich taste and versatility will make it a favorite on your menu!
FAQs:-
1. Can I bake the mushroom veggie balls instead of frying?
Yes, you can bake the mushroom veggie balls in a preheated oven at 375°F (190°C) for 20–25 minutes, flipping them halfway through, until they are golden brown and crisp.
2. Is this recipe vegan?
Yes, this recipe is vegan-friendly if you skip the butter and replace it with a plant-based alternative. Ensure the tomato sauce and other ingredients are vegan as well.
3. Can I use canned mushrooms instead of fresh ones?
Yes, you can use canned mushrooms, but fresh mushrooms are recommended for better flavor and texture. If using canned mushrooms, make sure to drain and pat them dry before chopping.
4. What can I substitute for soya chunks?
If you don’t have soya chunks, you can use crumbled tofu, chickpeas, or cooked lentils as a substitute. These provide a similar texture and protein content.
5. Can I prepare the veggie balls in advance?
Absolutely! You can prepare the veggie balls and store them in the refrigerator for up to 2 days. Fry or bake them just before serving for the best texture.
6. What sides go well with mushroom kofta curry?
This dish pairs perfectly with steamed rice, naan, roti, or even quinoa. You can also serve it with a fresh salad for a complete meal.
7. How can I make the curry spicier?
To make the curry spicier, increase the quantity of green chilies or red chili powder. You can also add a pinch of cayenne pepper for an extra kick.
8. Can I freeze the mushroom veggie balls?
Yes, you can freeze the uncooked veggie balls. Arrange them on a tray in a single layer, freeze until solid, and then transfer them to an airtight container or freezer bag. They can be fried or baked directly from frozen.
9. How long does the mushroom kofta curry last in the fridge?
The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
10. Can I use almond flour instead of cornflour?
Yes, almond flour can be used as a binding agent instead of cornflour, but the texture might differ slightly. Cornflour helps make the balls crispier.
Thank You Note
Dear Readers,
Thank you for taking the time to explore my blog and try out the delicious recipes shared here. Your support and enthusiasm inspire me to continue creating content that brings flavor and joy to your kitchen.
I hope you enjoyed learning about the Mushroom Veggie Balls and Soya Kofta Curry. If you give this recipe a try, I’d love to hear your thoughts or see your creations. Feel free to leave a comment or share your feedback—your input means the world to me!
Happy cooking, and thank you for being part of this culinary journey. Stay tuned for more exciting recipes!
Warm regards,
[HIMANSHI]