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Main Ingredients | Mawa (khoya) , Potatoes |
Cuisine | Middle Eastern |
Course | Main Course Vegetarian |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1/4 cup grated mawa (khoya)
- 1/2 cup potatoes, boiled and mashed
- 1/2 cup gram flour (besan)
- 1/4 cup hung yogurt
- Salt to taste
- 2 teaspoons red chilli powder
- 2 tablespoons raisins
- 2 tablespoons chopped cashewnuts
- 4 tablespoons chopped fresh coriander leaves
- Oil to deep fry
- 2 medium onions
- 1 inch ginger piece
- 8-10 garlic cloves
- 2 teaspoons coriander powder
- 1/2 cup scraped coconut
- 1/2 teaspoon turmeric powder
- 3/4 cup thick yogurt
- 1 teaspoon sugar
Method
- Grind two onions,one inch piece ginger,eight to ten cloves,two teaspoons of coriander powder,half cup coconut, half teaspoon turmeric powder and one teaspoon red chilli powder to a fine paste using sufficient water.
- Set aside. Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix.
- Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands.
- Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead.
- Deep-fry the koftas till golden. Remove and place onto an absorbent paper and set aside. For the gravy, heat four tablespoons of oil in a pan.
- Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil.
- Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.
Nutrition Info
Calories | 599.5 |
Carbohydrates | 81.82 |
Protein | 24.33 |
Fat | 29.41 |
Other Fiber | 7.505 |
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