Ingredient for kofta outer layer:
- Mawa (khoa): 200 gm
- Maida(all purpose flour): 2 tablespoon
- Salt: one forth teaspoon
- Baking soda: half teaspoon
- Potato: 2 no. (Medium size)
- Chandi ka verak( edible silver leaf): 4-6 leaf
- refined Oil/cooking oil: for deep frying.
Ingredients for kofta filling:
- Dry grapes: 5gm
- Crushed cashew nut: 20gm
- Grated paneer/cottage cheese: 20gm
- Green coriander: 20gm (fine chopped)
- Salt: 2pinch black
- Pepper powder: half teaspoon
Ingredients for kofta gravy:
- Onion: 200 gm (boiled)
- Tomato: 50 gm (boiled)
- Garlic: 2-3 cloves
- Ginger: 2” piece
- Cashew nut: 100gm
- Peanut: 50gm (light roast)
- Red Chilly powder: 1teaspoon
- Garam masala powder: half teaspoon
- Clove: 2 no
- Green cardamom: 2 no
- cinamon: 1 inch stick
- Salt: 1teaspoon/as per taste
- Malai/fresh cream: 50gm
- Ghee/butter: 50 gm
Preparation:
- Boil/microwave onion, garlic and ginger with little water.
- Take out extra water.
- Grind boiled onion, garlic and ginger all together, keep aside.
- Boil tomato and grind it separately, sieve this paste and make puree, keep aside.
- Grind ground nut and cashew nut together with little water to make mixed paste, keep aside.
- Boil the potato, peel and grate them, keep aside.
Method for making kofta filling:
- Take a ball, put all ingredients for filling together and mix it well, keep aside.
Method for making kofta outer layer:
- Take big bowl; mix Salt, Mawa, Maida, boiled & grated potato and baking soda in it. It will become soft dough (if required add little amount of water).Divide into 20 equal portions and shape into balls.
- Flatten the edge of each ball with the help of finger, make 2’’ diameter circle (leaving centre little thicker than edge).
- Stuff with filling in little quantity, and pull the edge to wrap the stuffing (filling), Shape this stuffing ball in cylindrical shape
- Repeat with the rest, Keep aside.
Method for frying kofta:
- Deep fry each kofta till it gets golden brown. Slowly kofta will rise and float. (Temperature of the oil should be lower medium); if temperature is high it will remain under cooked inside). Keep aside.
Method for making gravy:
- Take a pan heat ghee/butter. Add whole cardamom, cinnamon and clove .
- Fry for few seconds.
- Add onion, ginger and garlic paste fry on low heat for 10 – 15 minutes.
- Put tomato puree and fry on low flame for 5 – 7 minutes.
- Add ground nut and cashew nut paste and fry until the ghee separates from masala.
- Add chilly power and salt. Fry 2 minutes
- Add malai /fresh cream and fry again till ghee separates from masala
- Add 1 cup of water.
- Boil well for 2-3 minutes, put off the flame
- Take a serving bowl. Arrange the kofta in it. Transfer the gravy on the kofta.
- Garnish with Chandi ka verak
edible silver leaf used to garnish)
- Chopped coriander and cream/malai
Serve with tandoori roti/Nan/Indian bread/pulav
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