Besan Ke Kofte

  1. Besan - 2 cups
  2. Dhania patta (finely chopped) - 1 tbsp
  3. Anaar daana -1 tbsp (optional)
  4. Oil - 2 tbsp
  5. Salt - to taste
  6. Water - very little...just to bind all the others.
  7. Onion - 1 medium (finely chopped)
  8. Green chilly - 1 (finely chopped)
  9. Jeera (mashed) - 1 tsp
  10. For the gravy: Paste of : Tomato (1)
  11. green chilly (1)
  12. ginger ( 1 inch)
  13. Powdered masala: Haldi powder- 1/2 tsp
  14. Dhania powder- 1 tsp
  15. Red Chilly powder- 1tsp
  16. Garam masala - 1/2 tsp
  17. Water - 1.5 liter
  18. Salt - 3/4 tbsp or to taste
  19. For tadka: Oil - 4 tbsp
  20. Mustard seeds - 1 tsp
  21. Dried red chilly - 2
  22. Garnishing : Dhania patta
Preparation Method: 
  1. Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter.
  2. Gravy: In a thick hot karaahi or frying pan, boil the water with all the other ingredients for the gravy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with fresh dhania patta and serve hot with steaming rice or puris.
Chef's Name: 
Rehana Khambaty