Potato Kofta Curry
|Onion||50 Gram (A)|
|Coriander leaves||1 Tablespoon (A, A Few)|
|Bengal gram flour||50 Gram|
|Water||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For green chutney|
|Coriander leaves||1⁄2 Bunch (50 gm) (B)|
|Onions||5 Small (B)|
|Coconut||1 Tablespoon (A)|
|Lime juice||To Taste|
|Chili powder||1 Teaspoon (Leveled)|
|Coriander powder||10 Milliliter (1 Dsp Level)|
|Onion||25 Gram (1/4 Onion, C)|
|Poppy seeds||50 Gram|
|Onion||1 , sliced (D)|
|Tomatoes||150 Gram (2 Medium Sized)|
|Coriander leaves||1 Tablespoon (1 Few, C)|
1. Peel potatoes. Boil in salted water. Drain and dry. Mash.
2. Add chopped onion (a), coriander leaves (a), green chilli and salt.
3. Shape into balls. Press down in centre.
4. Grind chutney ingredients to a fine paste.
5. Stuff kofta balls with prepared chutney. Close. Dip in gram flour batter and deep fry.
6. Grind to a fine paste: chilli powder, coriander powder, turmeric, garlic, and onion (c)
7. Grind coconut (b) and poppy seeds separately.
8. Heat oil. Add sliced onion (d) and fry till golden brown.
9. Add ground spices. Fry well over slow fire.
10. Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired.
11. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes.
12. Add ground coconut mixed in another cup of water. Bring to boil.
13. Add salt. Check for seasoning. Add fried koftas. Boil for 2 minutes.
14. Add chopped coriander leaves (c) and remove.