Servings - 2 - 3
INGREDIENTS
Boiled mashed potatoes - 170 grams
Fenugreek leaves - 30 grams
Ginger garlic paste - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Gram flour - 100 grams
Corn flour - 100 grams
Salt - 1/2 teaspoon
Oil - 1/2 teaspoon
Oil - for frying
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Garlic - 2 teaspoons
Ginger - 1 teaspoon
Onions - 130 grams
Green chili - 1 teaspoon
Tomato - 70 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 300 milliliters
Dry fenugreek leaves - 1 tablespoon
Fresh cream - for garnishing
Coriander - for garnishing
PREPARATION
- In a mixing bowl, add 170 grams boiled mashed potatoes, 30 grams fenugreek leaves, 1/4 teaspoon ginger garlic paste, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon carom seeds and mix it well.
- Add 100 grams gram flour, 100 grams corn flour, 1/2 teaspoon salt and mix it well.
- Add 1/2 teaspoon oil and mix it well to make a dough.
- Take some mixture in your hands and shape it into a ball.
- Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper and keep aside.
- Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida and stir well.
- Add 2 teaspoons garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
- Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
- Now, add 1 teaspoon green chili, 70 grams tomato and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 teaspoon garam masala and mix it well.
- Then, add 300 milliliters water and mix it well.
- Bring it to a boil.
- Now, add the fried koftas in it and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 tablespoon dry fenugreek leaves and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat.
- Garnish with fresh cream and coriander.
- Serve hot.
