- Potatoes 6 nos
- Bengal gram flour 1 cup
- Water 1 + 1/2 cups
- Cashew nuts 12
- Salt 2 tsp
- Chilly powder 2 tsp
- Garam masala 1 tsp
- Dhania powder 1 tsp
- Cmin powder 1 tsp
- Onion 2
- Tomatoes 2
- Curd 1 cup
- Oil for frying
- Coriandervleaves handful
METHOD:-
- Wash potaoes and boil, peel and mash. Make small balls.
- Cut cashewnuts and fry in oil, insert a nut in each ball.
- Mix bengal gram flour, salt, 1 cup of water and mix to a smooth batter.
- Dip each ball in the batter, heat oil to a piping hot and reduce the flame.
- Deep fry the balls till crisp, and keep it aside.
- Grind onion, tomatoes separately, Whip curd, chilly powder, garam masala together.
- Heat oil, splutter cumin seeds, add onion paste and fry for a minute.
- Then add tomato paste and fry and add the curd paste, water, turmeric and bring to boil.
- Cook on a low flame for 10 minutes. Add the kofthas and boil for 2 minutes.
- Garnish with coriander leaves, serve hot with roti, naan, chapati.
No comments:
Post a Comment