Keley ke phool ka kofta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Banana flower |
| 3 | Potatoes; boiled, peeled and | |
| ; mashed (200 g.) | ||
| ½ | cup | Chana dal; washed and soaked |
| ; for 30 minutes (100 | ||
| ; g.) | ||
| 10 | grams | Ginger; julienned |
| 10 | grams | Coriander leaves; chopped fine |
| 2 | Green chillies; chopped fine | |
| Salt to taste | ||
| Oil for deep frying the koftas | ||
| 90 | grams | Button mushrooms |
| 4 | tablespoons | Paneer; grated (60 g.) |
| 1 | tablespoon | Roasted groundnuts; coarsely chopped |
| ; (15 g.) | ||
| ¾ | teaspoon | Black pepper powder; (4 g.) |
| 5 | grams | Mint leaves; chopped |
| Salt to taste | ||
| 60 | grams | Desi ghee or clarified butter |
| 4 | Onions; chopped fine (200 | |
| ; g.) | ||
| 2 | tablespoons | Ginger paste; (30 g.) |
| 1 | tablespoon | Garlic paste; (15 g.) |
| 1 | teaspoon | Chilli powder; (5 g.) |
| 3 | cups | Tomato puree; (720 ml.) |
| Salt to taste | ||
| 10 | grams | Coriander leaves; chopped fine |
| ½ | teaspoon | Cardamom powder; (2 g.) |
| A pinch of black cardamom powder | ||
| A pinch of cinnamon powder | ||
| 4 | Sprigs mint leaves | |
Directions
FOR THE KOFTAS
FOR THE FILLING
FOR THE GRAVY
FOR THE GARNISH
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.
Converted by MC_Buster.
NOTES : (An Andhra delicacy. Almost every element of the plantain, even the flower, is used in cooking.)
Converted by MM_Buster v2.0l.