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."
photo by a user photo by a user
Ready In:
1hr 30mins
20 koftas




  • 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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  1. This is a very creative dish. I didn't have any kasuri methi on hand, but the recipe turned out pretty great. The only problem I had was that the koftas became soggy because I didn't add enough oil to deep fry them. We ate this with rice and it made us full quickly. I will definitely try this again.


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