Bhein ke Kofte

Ingredients 

• 1 1/2 cups grated lotus stems (bhen/bhee) , soaked in water
• Salt to taste
• 2 tablespoons red chilli powder
• 1 teaspoon turmeric powder
• 2 green chillies, chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons yogurt
• 2 1/2 tablespoons gram flour (besan)
• 1 1/2 tablespoons  oil + for deep frying
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 1 bay leaf
• 2 medium onions, peeled and ground
• 1 teaspoon chopped ginger
• 1/2 teaspoon chopped garlic
• 1 teaspoon coriander powder
• 1 cup tomato puree
• Chopped fresh coriander leaves for garnish

Method

1. Put the grated lotus stem with the water into a strainer and press lightly to squeeze out the moisture into a bowl. Transfer into another bowl, add salt, 1 tsp red chilli powder, ½ tsp turmeric powder, ½ the chopped green chillies, ginger-garlic paste, yogurt and gram flour and mix well. Divide the mixture into equal portions and shape them into kofte.
2. Heat sufficient oil in a kadai on medium heat. Slide in the kofte into hot oil and deep-fry till golden brown. Drain on absorbent paper.
3. To make gravy, heat 1½ tbsps oil in a deep non-stick pan, add cumin seeds and asafoetida, mix and sauté till cumin seeds change colour.
4. Add bay leaf and onion paste, mix well and sauté on medium heat for 1-1½ minutes or till mixture turns golden.
5. Add ginger and garlic, mix and sauté for 30 seconds or till raw aroma goes away.
6. Add salt, remaining red chilli powder, remaining turmeric powder, remaining green chilli, coriander powder and a little water and mix well. Saute for 30 seconds and add tomato puree and mix well. Saute for 5 minutes or till oil separates from the masala. Add 1 cup water, mix well, cover and cook for 10-15 minutes.
7. Spread the gravy in a serving bowl, keep the kofte on it, garnish with coriander leaves and serve hot with roti, naan or parantha.