Kamal Kakdi Ke Koftey | Lotus Stem Veg balls - Oddy uniwraps

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Kamal Kakdi Ke Koftey | Lotus Stem Veg balls

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Posted by: Oddy Uniwraps Recipes

Kamal Kakdi Ke Koftey, Lotus Stem Veg Meatballs, Oddy Uniwraps Food Wrappy Paper, Soak extra oil from fried food, Makes food healthier, Healthy Food Tip

Ingredients:

For Kofta:

  • 1 kg Kamal Kakdi or Lotus Stem
  • 2 medium Potatoes,  peeled
  • 6  tsp Besan or Chickpea Flour
  • 1/2 tsp Anardana or Dried pomegranate powder
  • Salt to taste
  • Red Chilli Powder
  • Green Chillies, chopped
  • ½ tsp Dry Coriander Seeds

For Gravy

  • 5 Ripe Tomatoes
  • 6-8 Cloves Garlic
  • 1 inch Ginger Root
  • Green Chillies
  • 3 tbsp Ghee or Clarified butter
  • 1 tsp Cumin seeds or Jeera
  • Salt to taste
  • ½ tsp Turmeric Powder
  • Red Chili Powder to taste
  • ½ tsp Garam Masala
  • 5 Cashews soaked in water and ground to a paste
  • Fresh Coriander Leaves to garnish
  • Fresh Cream (optional) to garnish

This is one of the best recipes in India and is healthy in all aspects. Serve this with chapatti for an explosion of taste.

Instructions:

  • Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
  • Grate the lotus stem in a bowl. Also grate two potatoes with it.
  • Add to the grated vegetables some chickpea flour and  salt.
  • Also add red chili powder, turmeric powder and Anardana.
  • Add chopped chilies and Coriander seeds.
  • Mix everything with your hands so that it starts to stick together You are looking for a thick batter like consistency. You can add a tsp of besan to make the batter thicker. You don’t need water as the lotus stem and potatoes will have enough water to bind it together.
  • Make small balls, smaller than golf sized balls. Place them on a tray.
  • Fry them in hot oil till brown.
  • Place them on a tray lined with  Oddy Uniwraps Food Wrapping Paper which will absorb all the extra oil from the koftas and make them more crispier.
  • For the gravy place tomatoes, ginger garlic and red chilies in a blender and make a smooth puree.
  •  In a wok or pressure pan add Ghee or clarified butter.
  • Add Cumin seeds and let them crackle.
  • Add tomato puree.
  • Add salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
  • Add Cashew paste and combine.
  • Add little water and let it simmer for 5 minutes.
  • Add koftas and continue to simmer or another 5 minutes.
  • Finish with Garam Masala, Fresh Cream and Fresh Coriander Leaves.
  • Serve hot with Paranthas or Roti.


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