Keley Ke Phool Ka Kofta

4 servings

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Keley Ke Phool Ka Kofta Ingredients

FOR THE KOFTAS	5 g Mint leaves; chopped
450 g Banana flower	Salt to taste
3 Potatoes; boiled, peeled and	FOR THE GRAVY
; mashed (200 g.)	60 g Desi ghee or clarified
1/2 c Chana dal; washed and soaked	4 Onions; chopped fine (200
; for 30 minutes (100	; g.)
; g.)	2 tb Ginger paste; (30 g.)
10 g Ginger; julienned	1 tb Garlic paste; (15 g.)
10 g Coriander leaves; chopped	1 ts Chilli powder; (5 g.)
2 Green chillies; chopped fine	3 c Tomato puree; (720 ml.)
Salt to taste	Salt to taste
Oil for deep frying the	10 g Coriander leaves; chopped
FOR THE FILLING	1/2 ts Cardamom powder; (2 g.)
90 g Button mushrooms	A pinch of black cardamom
4 tb Paneer; grated (60 g.)	A pinch of cinnamon powder
1 tb Roasted groundnuts; coarsely	FOR THE GARNISH
; (15 g.)	4 Sprigs mint leaves
3/4 ts Black pepper powder; (4 g.)

Instructions for Keley Ke Phool Ka Kofta

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.

Main Ingredient: Cuisine: Uncategorized