How to make Beetroot Kofta -
Deep fried beetroot, carrot and potato koftas cooked in onion tomato masala.
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Beetroot (चुकन्दर ), Carrot (गाजर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Beetroot Kofta checkout Beetroot Porial, Beetroot Ravioli. You can also find more Main Course Vegetarian recipes like Garlic Vegetables With Cashewnuts Kaikari Ishtew Gavar Dhokli Nu Shaak - SK Khazana Paneer Jhalfraezi
Beetroot Kofta Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Beetroot Kofta Recipe
Beetroot grated 2 medium
Carrot grated 1 large
Gram flour (besan) 2 tablespoons
Potato boiled and mashed 1 medium
Green chilli finely chopped 1
Garlic chopped 5 cloves
Salt to taste
Oil 2 tablespo
Onion paste 1/2 cup
Green chilli-garlic paste 1 tablespoon
Tomato puree 1 cup
Garam masala 2 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
coriander leaves chopped 1/2 small bunch
Fresh cream 2 tablespoons
Method
Step 1
In a bowl mix together beetroot, carrot, gram flour, potato, green chilli, garlic and salt. Make a soft dough and divide into equal portions.
Step 2
Heat oil in a kadai and deep fry the koftas till golden and crisp. Drain and remove on absorbent paper. Set aside. Heat oil in a non stick pan. Add the onion paste, green chilli ginger garlic paste. Saute for two minutes on medium heat. Add the tomato puree and mix well. Continue cooking for five minutes.
Step 3
Add the garam masala, red chilli powder, turmeric powder and salt to taste. Mix well. Add little water if needed. Add the coriander and fresh cream .Allow the mixture to boil and serve hot with the kofta pieces.
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