“Did you know that figs have been around for thouands of years and have symbolic and spiritual significance in many ancient and modern cultures? Well, I truly hope you'll enjoy these koftas from the Weekend magazine.”
READY IN:
1hr 30mins
YIELD:
20 koftas
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
  2. Knead to a smooth dough.
  3. Divide the dough into 20 equal parts.
  4. Take 1 part at a time.
  5. Flatten it on your palm.
  6. Place the fig over it.
  7. Roll the kofta with wet hands into a ball.
  8. Make all koftas in the same way.
  9. Heat oil in a wok.
  10. Dep fry the koftas till golden in colour.
  11. Drain excess oil on clean paper kitchen napkins.
  12. Now prepare the gravy.
  13. Heat ghee or oil in a heavy bottomed pan.
  14. Add the ground paste.
  15. Fry until the ghee or oil separates and floats on top.
  16. Add a little warm water if the gravy is too thick.
  17. Just before serving, add the koftas and garam masala powder.
  18. Simmer on low flame for 3 minutes.
  19. Remove from heat.
  20. Add the cream.
  21. Stir gently.
  22. Garnish with chopped corriander leaves and serve hot.

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