Grind peas to a paste (or process in food processor fitted with steel blade). Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth. Roll dough into small balls and deep fry until golden brown. Drain and set aside. Grind onion and garlic to a paste. Fry in 2 tablespoons ghee or oil until golden brown. Add coriander, garam masala, salt and chili powder. Cook 1 minute, then add tomatoes. Continue cooking until tomatoes are soft and ghee (or oil) begins to separate out from mixture. Add potatoes, and cook 3 more minutes. Add 2 cups water to pan, then bring to a boil. Reduce heat and simmer until potatoes are almost done. Put in koftas and chilies and continue cooking until potatoes are tender. Sprinkle additional garam masala and coriander leaves over to garnish.
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|Serving Size: 1 Recipe (508g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 52 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 31.6mg||1 %|
|Potassium 623mg||16 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 31.8g|
|Protein 10.7g||15 %|
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Calories per serving: 247
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