Kamal Kakdi Ke Kofte

Ingredients 

• 250 grams lotus stems, cleaned, grated and soaked in water
• 2 medium potatoes, peeled, grated and soaked in water
• Salt to taste
• 1 tablespoon chopped ginger 
• 1/4 teaspoon red chilli powder
• 3 tablespoons gram flour (besan)
• 1 tablespoon cornflour/ corn starch
• Oil to deep fry
• For gravy
• 1 tablespoon oil
• 2 medium onions, roughly chopped
• 1 1/2 tablespoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 2 tablespoons coriander powder
• 1 teaspoon red chilli powder
• 2 medium tomatoes, pureed
• 1 tablespoon gram flour (besan)
• 2 tablespoons chopped fresh coriander leaves 
• Salt to taste
• 1/2 teaspoon garam masala powder

Method

1. Squeeze the grated lotus stem to remove all water and put into a bowl. Similarly squeeze potatoes and put into the same bowl. Add salt, ginger, red chilli powder, gram flour and cornstarch and mix well. Shape into small balls.
2. Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown.
3. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.
4. Add tomato puree and mix and continue to saute. Add ¼ cup water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.Mix gram flour in ¼ cup water till lump free. Add this to the gravy and cook till the gram flour gets cooked.
5. Drain kofte and add to the gravy and simmer for a few minutes. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes. Serve hot.

Nutrition Info