The birthplace of Koftas is in central Asia and Africa, especially in Egypt. Basically, koftas are made with vegetables, meats or beans and formed into a dumpling. In the northern part of India, particularly in regions of Kashmir, koftas are often made with meats. These are further cooked in spicy, rich gravy and served along with steamed rice, very mildly spiced pilafs, or flatbreads. However, these vegetarian koftas are made with a blend of carrots, green beans, and potatoes and cooked in a gravy. I have used my appe pan to make my koftas minding its calorie and served on a be of rich cashew -tomato-onion based gravy.