Vegetarian Koola Masala brings together the humble bengal gram flour with aromatic Indian spices in a truly satisfying way. I make this version often at home. The koolas are crispy on the outside yet tender within, while the masala gravy adds a wonderful depth of flavor. I always make extra koolas because they tend to disappear quickly from the serving bowl.
About the Recipe
This recipe creates perfectly seasoned koolas that maintain their crispiness when served in the masala gravy. The combination of fresh ground spices, including red chillies, garlic, and ginger, creates a beautifully balanced sauce. The final touch of fresh coconut and coriander leaves adds brightness to each serving.
Why you will love this recipe
The recipe offers clear steps to achieve the ideal texture for both the koolas and the gravy. You can prepare the koolas in advance and fry them just before serving. The gravy comes together quickly once you have your ground masala paste ready. Even newcomers to Indian cooking will find the instructions straightforward and achievable.
Vegetarian Koola Masala
Cooking Tips
Make sure the koola dough is neither too soft nor too stiff ; it should feel like firm chapati dough. Steam the koolas on medium heat to make sure they cook evenly. When frying, maintain oil temperature around 350°F for the crispiest results. I always test one koola first before frying the entire batch.
Serving and Storing Suggestions
Serves 4 to 6 people. Preparation time is about 45 minutes. Serve hot with rice or rotis. Store leftover koolas separately from the gravy in an airtight container for up to 2 days. Reheat gravy on low heat, adding water if needed.
Similar Recipes
- 1. Mangalorean Goli Baje
- 2. Besan Pakora Curry
- 3. Malvani Vadi Curry
Nutrient Benefits
Bengal gram flour provides protein and fiber while being gluten-free. Fresh spices like ginger and garlic offer anti-inflammatory properties. Coconut adds healthy fats, and fresh coriander leaves provide vitamin C and antioxidants. The dish delivers a good balance of nutrients while remaining vegetarian.
Vegetarian Koola Masala
Ingredients
For Koola:
- 3/4 cup Bengal Gram Flour
- 1/2 tsp Turmeric Powder
- 2 tbsp Melted Ghee
- Salt as required
- 1/2 tsp Chilli Powder
For Masala:
- 1 cup Onions (finely cut)
- 1/2 cup Tomatoes (chopped)
- Salt as required
- Oil for frying
- 1/2 tsp Mustard Seeds
- Curry Leaves (few)
- Asafoetida Powder (little)
- 1 tbsp Coriander Leaves
- 1 tbsp Fresh Coconut (grated)
Grind Together:
- 6 Red Chillies
- 1 tbsp Poppy Seeds
- 4 flakes Garlic
- 1/2 inch Ginger
- 1/2 bunch Coriander Leaves
Instructions
For Koola:
- Mix turmeric powder, salt, chilli powder, melted ghee with bengal gram flour and mix well.
- Sprinkle water and knead like chappathi dough.
- Prepare medium sized balls and roll it to oblong pieces.
- Arrange on a greased plate and steam cook for 7 minutes.
- Allow to cool and cut into round pieces. Deep fry in oil till crisp. Keep aside.
For Gravy:
- Heat oil in a kadai, add mustard seeds, curry leaves and then chopped onions.
- Fry till golden and then add tomatoes. Stir till it turns pulpy.
- Add ground paste, salt and stir till good smell comes.
- Pour enough water and boil for few minutes.
- Mix deep fried koolas and remove from fire.
- Sprinkle coriander leaves, grated fresh coconut on top.
- Serve hot.
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Frequently Asked Questions
Can I make the koolas without deep frying?
While baking is possible, deep frying creates the crispy texture that holds up best in the gravy.
How do I prevent the koolas from breaking in the gravy?
Add koolas just before serving and make sure the gravy is not too thin. Avoid overcooking once combined.
Can I prepare this dish in advance?
Yes, prepare koolas and gravy separately. Combine just before serving to maintain the ideal texture.
