Besan Ke Kofte
Submitted by rehanak55 on Mon, 2007-03-26 05:57
- Besan - 2 cups
- Dhania patta (finely chopped) - 1 tbsp
- Anaar daana -1 tbsp (optional)
- Oil - 2 tbsp
- Salt - to taste
- Water - very little...just to bind all the others.
- Onion - 1 medium (finely chopped)
- Green chilly - 1 (finely chopped)
- Jeera (mashed) - 1 tsp
- For the gravy: Paste of : Tomato (1)
- green chilly (1)
- ginger ( 1 inch)
- Powdered masala: Haldi powder- 1/2 tsp
- Dhania powder- 1 tsp
- Red Chilly powder- 1tsp
- Garam masala - 1/2 tsp
- Water - 1.5 liter
- Salt - 3/4 tbsp or to taste
- For tadka: Oil - 4 tbsp
- Mustard seeds - 1 tsp
- Dried red chilly - 2
- Garnishing : Dhania patta
- Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter.
- Gravy: In a thick hot karaahi or frying pan, boil the water with all the other ingredients for the gravy.
- When this gravy mixture has boiled for 2 minutes, add the koftas to it and keep boiling everything on medium flame for 5 minutes and then on low flame for 7 minutes with the lid covered.
- Open the lid and take out one kofta to check whether or not it has cooked properly till inside. It usually does till time, but if not... then boil it further for some more time in the gravy till it is cooked properly.
- Check the consistency of gravy. If it is too watery then make a thin paste of flour and cold water and put in the gravy continuously stirring, for thickening the gravy. If gravy is too thick, then add some boiling water to it and stir. Put off the flame when it is done.
- Tadka : heat oil along with other things for tadka in a pan. When the mustard begins to splutter, put off the flame and add the tadka to the kofta and its gravy.
- Garnish with fresh dhania patta and serve hot with steaming rice or puris.