Raksha Bandhan 2025: 7 vegetarian koftas to make lunch extra special

The festival of Raksha Bandhan is around the corner. And the mood of the festival is incomplete without a delicious feast with friends and family. And if you are bored of regular Kadhai Paneer and Paneer Lababdar on the table, we have got some really interesting and flavorful koftas that can be easily made at home and are rich in nutrients as well. Pair them with roti, paratha, poori, rice, jeera rice, or pulao and make it a memorable festival with your loved ones.

To make this kofta, simply peel and grate the bottle gourd, squeeze out the extra water and then add it to a mixing bowl. Season salt, pepper, cumin powder, turmeric, coriander powder, besan, ajwain and hing, Bind the mixture using the natural moisture, add some sooji to add crunch. Shape them into kofta balls and deep fry. Next, make a onion-tomato gravy and dunk the deep fried koftas. Top it with some cream, kasuri methi, and coriander leaves. Serve hot with roti, paratha, or rice.

First of all, pressure cook raw bananas for 2 whistles. Peel and mash them into a mixing bowl. To this, add besan and some rice flour, along with ginger garlic paste, salt, ajwain, red chilli powder, and cumin powder. Shape them into kofta balls and deep fry. Add these balls to onion-tomato gravy seasoned with spices, cashew paste, and kasuri methi. This kofta is best served with jeera rice.

To make this kofta, grate cauliflower, beans, carrot, and capsicum. Add besan and spices like cumin, coriander, red chilli powder, and ginger garlic paste to it. Shape them into kofta balls and deep fry. Once done, add them to the classic onion-tomato gravy seasoned with salt, garam masala, kasuri methi, and garnish it with coriander leaves. Enjoy!

Peel and grate beetroot and mashed paneer and potato, along with green chilli, salt, pepper, corn flour, and ginger garlic paste. Shape the mixture into kofta balls and deep fry. Add these balls to thick cashew and onion gravy, season it with spices, salt, and coriander leaves. It is best enjoyed with flaky paratha.

For this kofta, pressure cook jimikand for 4-5 whistles, and then peel and mash it into a mixing bowl. Add mashed potato, salt, pepper, coriander leaves, rice flour, and ginger garlic paste to it. Shape into kofta balls and deep fry. Lastly, dunk the balls into onion-tomato gravy and garnish with coriander leaves and lemon juice.

Mash paneer and add besan, coriander, ginger garlic, and spices to it. Shape into mini balls, and place one makhana in each ball. Deep fry the balls and then dunk them into onion-tomato gravy. Garnish with coriander leaves and serve hot with rice or roti.

Pressure cook peel and diced kathal for 4 whistles. Mash into a mixing bowl and add rice flour and spices like ginger, garlic, cumin powder, and green chillies. Shape the mixture into kofta balls and then deep fry. Once done, dunk them into spicy onion-tomato curry and serve hot with jeera rice.

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