Ingredients:
1-1/2 cup masa harina
1/4 teaspoon salt
2 tablespoons coconut oil
1 cup boiling water
Combine the masa and salt. Add the oil and water. Stir until it comes into a ball. Cover and allow to sit for 30 minutes.
Roll into balls and flatten into circles between two sheets of plastic wrap.
Cook on a frying pan for 1 minute on each side. Serve immediately or keep in a towel until ready to serve.
Ingredients:
1 medium potato, diced
1 large zucchini, grated
2 green onions, chopped
1/4 cup cilantro, chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
2 teaspoons egg replacer
2 green chilies, minced
1/4 teaspoon cumin
1 tablespoon garam masama
salt and pepper, to taste
1 tablespoon coconut oil
1/2 small onion, chopped
1 bay leaf
1 cinnamon stick
2 cloves garlic, minced
1/2 inch ginger, minced
1/4 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, diced
1/4 cup tomato sauce
1 can coconut milk
juice of 1 lime
salt, to taste
Boil the potato and mash it. Fold in the zucchini and remaining ingredients. Shape into koftas and allow to cool in the refrigerator for a few hours, before frying.
Meanwhile, Cook onion in the oil and add spices. Stir until aromatic and add the tomatoes and tomato sauce. When the tomatoes start to wilt, add the coconut milk. Cook until mixture simmers. Transfer to a blender and blend until smooth. Return to skillet and add the zucchini koftas, lime juice, and salt. Alow to sit 10 minutes before serving.
Serve with cumin basmati rice or naan
