Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PATTIES***
     1/2  cup           chickpea -- (gram flour)
     1/2  cup           all-purpose flour
   1      teaspoon      salt
     1/2  teaspoon      chilli powder
     1/2  teaspoon      garam masala
   1      teaspoon      baking soda
   2      medium        zucchini squash
   4      cups          cooking oil -- for deep-frying
                        ***SAUCE***
   1      medium        onion
     1/2  cup           tomato paste
   5      tablespoons   sour cream
   1      teaspoon      turmeric powder
     1/2  cup           coriander leaves -- (cilantro)
   2                    green chillies
   1      piece         ginger root -- (1/2 inch)
   1      cup           frozen peas
                        salt -- to taste

Preparation:

"Vegetable (and Malai) Kofta (Vegetable / Cheese Patties in a Creamy Sauce)" Start to finish - 30 min. to 1 hour. Preparation time - 10 min. to 1 hour. Method: Peel and grate zucchini squash. Squeeze out the water from it. In a mixing bowl, add the squash, flours, salt, chilli powder, garam masala and baking soda and mix well into a thick batter. Heat the oil in a deep frying pan or wok. When hot, but not smoking, spoon the batter into the oil. Reduce flame and deep fry until golden brown. Remove from oil and drain over paper towels. In a blender, grind 1 chopped onion with coriander leaves, green chillies and ginger into a fine paste. In a separate vessel, heat 2 tbsp. of oil. When hot, fry the ground paste for 5 minutes. Add the tomato paste and water to make it into a thin paste. Cook for 5 minutes, add the peas, salt and turmeric powder. Add the patties to the sauce and simmmer for 5 minutes. Mix in the sour cream until desired color and consistency have been achieved. Suggestions and Variations: Serve with rice pilaf or Indian bread (Naan). Mix in grated mozzarella cheese with the batter for deep frying (Malai Kofta).