Figs Koftas
Did you know that figs have been around for thouands of years and have symbolic and spiritual significance in many ancient and modern cultures? Well, I truly hope you'll enjoy these koftas from the Weekend magazine.
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INGREDIENTS
Nutrition- 2 -3
- 1teaspoon garam masala
- 2
- 1⁄2cup cream
Koftas
- 500
- 20
- 4tablespoons cornflour
- 3
- 2
- oil, to fry
Gravy - grind this to a paste
- 4
- 2cloves garlic
- 1
- 2dried red chilies
- 1tablespoon coriander seed, roasted
- 3
- 1teaspoon dried kasuri methi
- 1inch ginger
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DIRECTIONS
- To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
- Knead to a smooth dough.
- Divide the dough into 20 equal parts.
- Take 1 part at a time.
- Flatten it on your palm.
- Place the fig over it.
- Roll the kofta with wet hands into a ball.
- Make all koftas in the same way.
- Heat oil in a wok.
- Dep fry the koftas till golden in colour.
- Drain excess oil on clean paper kitchen napkins.
- Now prepare the gravy.
- Heat ghee or oil in a heavy bottomed pan.
- Add the ground paste.
- Fry until the ghee or oil separates and floats on top.
- Add a little warm water if the gravy is too thick.
- Just before serving, add the koftas and garam masala powder.
- Simmer on low flame for 3 minutes.
- Remove from heat.
- Add the cream.
- Stir gently.
- Garnish with chopped corriander leaves and serve hot.
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