|250 grams||Besan (chickpea flour)|
|½ teaspoon||Cumin seeds|
|1½ tablespoon||Melted ghee (or oil)|
|1 teaspoon||Crushed pomegranate seeds|
|Alubhukharas or dry plums|
|2 tablespoons||Ghee (or oil)|
|2 larges||Tomatoes; blanched & diced|
|1 teaspoon||Garam masala|
|1||Handful of coriander leaves|
|Salt; to taste|
|Chili powder; to taste|
Koftas: Mix together besan, salt, chili powder, ghee (or oil), pomegranate and cumin seeds. Grind onions to a very fine paste and add to besan mixture. Knead dough; it will be very stiff. Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. Deep fry koftas until golden brown; drain and set aside. Prepare curry sauce: Grind onion and garlic to a paste.
Heat ghee and fry onion and garlic paste until golden brown. Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface. Add 1 cup water, then cook until mixture is almost dry. Using a wooden spoon, mash mixture to a paste. Add 2 more cups of water, bring to a boil. Add koftas to sauce and simmer over low heat another 5 minutes or so. Garnish with chopped coriander leaves and serve.
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