- Squeeze the grated lotus stem to remove all water and put into a bowl. Similarly squeeze potatoes and put into the same bowl. Add salt, ginger, red chilli powder, gram flour and cornstarch and mix well. Shape into small balls. Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown. Add ginger garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute. Add tomato puree and mix and continue to saute. Add ¼ cup water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.Mix gram flour in ¼ cup water till lump free. Add this to the gravy and cook till the gram flour gets cooked. Drain kofte and add to the gravy and simmer for a few minutes. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes. Serve hot.
Kamal kakdi kofta
#myrecipe
By Chandana Guptha
Jan, 17th
594
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Tomatoes
- Salt
- Lotus leaves
- Potato
- Ginger
- Red chilli powder
- Besan
- Corn flour
- Oil
- Onion
- Ginger garlic paste
- Turmeric powder
- Chilli Powder
- Coriander
- Cumin powder
- Tomato puree
- Garam masala
