|
Ingredients
|
Quantity
|
|
For
the koftas:
|
|
|
Banana flower
|
450gms
|
|
Potatoes – boiled, peeled and mashed
|
3
|
|
Chana dal – washed and soaked for 30 minutes
|
½ cup
|
|
Ginger – julienne
|
10gms
|
|
Coriander leaves – chopped fine
|
10gms
|
|
Green chillies – chopped fine
|
2
|
|
Salt
|
to taste
|
|
Oil
|
for deep frying the kofta
|
|
For the filling:
|
|
|
Button mushrooms
|
90gms
|
|
Paneer – grated
|
4 tbsp
|
|
Roasted groundnuts – coarsely chopped
|
1 tbsp (15gms)
|
|
Black pepper powder
|
¾ tsp
|
|
Mint leaves – chopped
|
5gms
|
|
Salt
|
to taste
|
|
For the gravy:
|
|
|
Ghee or clarified butter
|
60gms
|
|
Onions – chopped fine
|
4
|
|
Ginger paste
|
2 tbsp
|
|
Garlic paste
|
1 tbsp
|
|
Chilli powder
|
1 tsp
|
|
Tomato puree
|
3 cups
|
|
Salt
|
to taste
|
|
Coriander leaves – chopped fine
|
10gms
|
|
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.
