Indian recipes

Keley Ke Phool Ka Kofta

Course : Indian
Serves: 4

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Ingredients:

---FOR THE KOFTAS---

450 gram banana flower

3 medium potatoes -- boiled, peeled and mashed

1/2 cup chana dal -- washed and soaked for 30 minutes

10 grams ginger -- julienne

10 grams coriander leaves -- chopped fine

2 medium green chiles -- chopped fine

1 teaspoon salt to taste

2 tablespoons oil for deep frying the koftas

---FOR THE FILLING ---

90 grams button mushrooms

4 tablespoons paneer -- grated

1 tablespoon roasted groundnuts -- coarsely chopped

3/4 teaspoon black pepper powder

5 grams mint leaves -- chopped

1 teaspoon salt to taste

---FOR THE GRAVY---

60 grams desi ghee or clarified butter

4 medium Onions -- chopped fine

2 tablespoons ginger paste

1 tablespoon garlic paste

1 teaspoon chile powder

3 cups tomato puree

1 teaspoon salt to taste

10 grams coriander leaves -- chopped fine

1/2 teaspoon cardamom powder

1 dash black cardamom powder

1 dash cinnamon powder

---FOR THE GARNISH---

4 sprigs mint leaves

Preparation / Directions:

The banana flower mixture: WASH the banana flower, grate and squeeze between napkins to drain excess moisture. Add 480 ml. water to the chana dal and bring to a boil. Lower the heat and simmer until almost dry. When cool, grind to a coarse paste. Mix all the kofta ingredients, except oil, well. Divide the mixture into 16 portions and roll into balls. The filling: Coarsely mince the mushrooms and blanch in boiling water (with two tsp. lemon juice) for two minutes. Drain and keep aside. Mix all the ingredients for the filling well and divide into 16 portions. Flatten the balls of banana flower mixture slightly, place a portion of the filling in the middle of each and roll into oval shaped koftas. Heat oil in a kadai and deep fry the koftas over medium heat until golden brown. Drain excess fat off on absorbent paper. The gravy: Heat ghee in a pan and fry the onions until translucent and glossy. Dissolve ginger paste and garlic paste in 100 ml. water and add to the pan. Stir-fry until the moisture has evaporated. Add tomato puree, chile powder and salt. Stir-fry until the ghee floats on top. Add two cups water and bring to a boil. Add coriander leaves, lower the heat and simmer for three minutes. Add the koftas and bring to a boil. Lower the heat and simmer for three minutes. Sprinkle on cardamom powder, black cardamom powder and cinnamon powder. Stir carefully and remove from heat. Remove to a bowl, garnish with mint leaves and serve with roomali roti or puris.

Keley Ke Phool Ka Kofta

Ingredients:

Preparation / Directions:

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