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Keley Ke Phool Ka Kofta



For the koftas:

Banana flower
Potatoes – boiled, peeled and mashed
Chana dal – washed and soaked  for 30 minutes  
½ cup
Ginger – julienne
Coriander leaves – chopped fine
Green chillies – chopped fine
to taste  
for deep frying the kofta

For the filling:

Button mushrooms
Paneer – grated
4 tbsp
Roasted groundnuts – coarsely chopped  
1 tbsp (15gms)
Black pepper powder
¾ tsp
Mint leaves – chopped
to taste  

For the gravy:

Ghee or clarified butter
Onions – chopped fine
Ginger paste
2 tbsp
Garlic paste
1 tbsp
Chilli powder
1 tsp
Tomato puree
3 cups
to taste  
Coriander leaves – chopped fine
Cardamom powder
½ tsp
Black cardamom powder
a pinch
Cinnamon powder
a pinch

For the garnish:

Mint leaves
4 springs

The banana flower mixture:        wash the banana flower, grate and squeeze between napkins to drain excess moisture. Add 480 ml. water to the chana dal and bring to a boil. Lower the heat and simmer until almost dry. When cool, grind to a coarse paste. Mix all the kofta ingredients, except oil, well. Divide the mixture into 16 portions and roll into balls.

The filling:      Coarsely mince the mushrooms and blanch in boiling water (with two tsp. lemon juice) for two minutes. Drain and keep aside. Mix all the ingredients for the filling well and divide into 16 portions. Flatten the balls of banana flower mixture slightly, place a portion of the filling in the middle of each and roll into oval shaped koftas. Heat oil in a kadai and deep fry the koftas over medium heat until golden brown. Drain excess fat off on absorbent paper.

The gravy:    Heat ghee in a pan and fry the onions until translucent and glossy. Dissolve ginger paste and garlic paste in 100 ml. water and add to the pan. Stir-fry until the moisture has evaporated. Add tomato puree, chilli powder and salt. Stir-fry until the ghee floats on top. Add two cups water and bring to a boil. Add coriander leaves, lower the heat and simmer for three minutes. Add the koftas and bring to a boil. Lower the heat and simmer for three minutes. Sprinkle on cardamom powder, black cardamom powder and cinnamon powder. Stir carefully and remove from heat.

Remove to a bowl, garnish with mint leaves and serve with roomali roti or puris.