Mozzarella Gobi Koftas with Sweet Potato Raita

  • prep time15 min
  • total time 45 min
  • serves 6

This vegetarian dish is bursting with exotic flavours, slightly spiced the koftas are made with cauliflower, white the raita takes a twist on tradition using sweet potatoes instead of cucumber.

89 Ratings
Directions for: Mozzarella Gobi Koftas with Sweet Potato Raita



1 cup cauliflower, finely grated

2 Tbsp chick pea flour

2 Tbsp plain yogurt

¼ cup mozzarella cheese grated

1 tsp garam masala

pinch of salt

2 Tbsp grape seed oil


¼ of a sweet potato, cut into a small dice

2 Tbsp minced red onion

1 Tbsp finely chopped chives

1 cup low-fat sour cream

½ cup 2% milk

pinch of salt

1 tsp garam masala



1. In a medium sized bowl add cauliflower, cheese, flour, yogurt, garam masala and salt. Mix well.

2. Place a large non-stick skillet over medium-high heat and add the oil. Roll the cauliflower mixture into balls about the size of golf balls and begin to place them in the heated oil. Fry on all sides 3 to 4 minutes until golden brown.


1. Put sweet potatoes in a small saucepot and cover with water. Boil until tender, approx. 10 minutes and then drain and cool. In a bowl add the onion, chives, garam masala and salt and whisk well. Add the sour cream and milk then fold in the cooled sweet potatoes.

2. Note: Substitute diced cucumbers for the sweet potatoes.

See more: Vegetables, Fry, Vegetarian, Indian, Brunch

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