Monday, 1 September 2008
4-5 large potatoes
1 cup peas
3 spring onions, finely chopped
3-4 green chillies (or to taste), finely chopped or paste
2-3 tbsp finely chopped fresh coriander
1 tsp ground cumin seeds
1 tsp coriander powder
Salt to taste
Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste
Oil for deep-frying
2 Bread slices Finely mashed or bread crumbs.
(this stuff is for binding)
For the sauce:
2 tbsp oil
1 large onion ground to a paste with 1 tomato
1 medium onion chopped
garlic, finely chopped
Juice from 2 tbsp grated ginger
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
4 large tomatoes, skinned and chopped
1-1/2 cups water
Coriander leaves for garnish
Method For Kofta:
Boil the potatoes and peas and mash smoothly.
Add the spring onions, chilli, coriander, spices and salt.
Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.
Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.
Drain the koftas on kitchen paper until required
Method for Gravy:-
To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.
Then add the ground onion and fry on medium high until the oil starts to leave the sides.
Add the garlic, ginger juice and spices and cook for 2 minutes.
Fry on medium high again, until the tomatoes have broken and the sauce has thickened.
Just before serving, put the koftas in a serving dish and pour the hot sauce over.
Serve immediately with jeera rice or parathas.