Ingredients:
For Kofta:
Raw plantain - 3
Onion - 1 (finely chopped)
Green chilli - 1 (big, deseeded and chopped)
Oats - 1/3 cup
Salt (to taste)
Ginger - 1 tsp. (grated)
Oil
Method:
Pressure cook the plantains till 3 to 4 whistles. Cool and remove the skin. Mash the white part of plantain.
Dry roast the oats for 4 minutes. Cool and powder them.
In a mixing bowl, combine oats flour, mashed plantains, salt, ginger, green chilli, and onion. Knead them into a dough. From the dough, divide them into equal-sized balls.
Heat the paniyaram vessel. Pour a drop of oil in each hole. Now place the balls and cook them by turning now and then. Add a few drops of oil in each kofta whenever required. Cook till all the sides are crisp and golden color without burning. Remove from heat and keep aside.
For Gravy:
I wasn't satisified with the taste of this gravy that I prepared. You can prepare your version of the gravy according to your taste.
Ingredients:
Onions - 2 (chopped)
Garlic - 1 tsp. (grated)
Ginger - 1 tsp. (grated)
Tomatoes - 2 (pureed)
Cumin seeds - 1 tsp.
Fennel seeds/Saunf - 1 tsp.
Cumin powder - 1/2 tsp.
Amchur powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Kashmiri red chilli powder - 3/4 tsp. (or according to taste)
Coriander powder - 1 tsp.
Cream - 1 tbsp.
Oil
Salt (to taste)
Coriander leaves - few (chopped)
Method:
Heat the oil in a kadai. Add the cumin seeds, saunf and allow them to sizzle. Add onion pieces and saute till they are translucent. Add ginger, garlic and saute till the raw smell fades away. Add the tomato puree and saute till the oil releases. Reduce the heat and add the red chilli powder, coriander powder and salt and mix well.
Add 1/2 cup of water or required water. Bring it to a boil. Now add the cumin powder, amchur powder and stir.
Now add the koftas and simmer for a few minutes. Finally add the garam masala, cream and coriander leaves. Remove from heat and enjoy with roti.
Posts
