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Champakali

Veggie.Lover's picture
Ingredients
For grinding masala
  Coconut 1⁄4 , grated
  Onion 1 Large
  Ginger piece 1 Small
  Garlic 8 Clove (40 gm)
  Poppy seeds 3 Teaspoon
For garam masala for grinding
  Cinnamon pieces 4
  Cloves 6
For gravy
  Almonds/Cashews 20 , ground
  Salt To Taste
  Cream 1 Cup (16 tbs)
For patties
  Mashed potato 1 Kilogram
  Flour 2 Tablespoon
For filling
  Milk 1 1⁄2 Liter, curdled to form paneer
  Chopped cashewnuts 1⁄2 Cup (8 tbs)
  Chopped coriander leaves 1 Tablespoon
  Tomato slices 6
  Coriander leaves 4
  Coriander seeds 2 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Dried chillies 12
  Turmeric 1 Teaspoon
  Cardamoms 6
  Peppercorns 8
  Curds 1 Cup (16 tbs) (Not Sour One)
  Lemon juice 1 Tablespoon
  Ghee 3 Tablespoon
  Sugar 2 Teaspoon
  Chopped green chillies 1⁄2 Tablespoon
  Almonds/Cashewnuts 3 Tablespoon, halved (For Garnish)
Directions

Combine all the ingredients for filling and make 3 balls of equal size.
Mix mashed potato, salt and pepper and make 3 balls of equal size.
Roll potato balls into rounds (using a little flour) 4 to 4 1/2 inches in diameter.
Place a ball of cottage cheese on each round and close the round as for patties.
Flatten the patties and make oval shape.
They should be 3/4 inches thick.
Place a tawa or griddle on fire and fry patties on both sides using very little oil.
Remove to a serving dish (1 inch deep).
The patties can be kept warm in slow oven.
Do not keep in the oven long or the patties will break.
Prepare gravy as directed
Pour hot gravy on the patties.
Garnish with silver foil, tomato slices and nuts.
Place a few coriander leaves in the centre of tomato slice

Recipe Summary

Cuisine: 
Indian
Method: 
Fried
Ingredient: 
Potato

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