| Recipe Name: Chana Kofta Kadhi |
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| Category: Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| For the kadhi |
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| Fresh curds |
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2 cups |
| Bengal gram flour |
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1 tbsp |
| Green chilli, finely chopped |
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| Grated ginger |
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1 tsp |
| Grated ginger |
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1 tsp |
| Cumin seeds |
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½ tsp |
| Cinnamon |
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1 stick |
| Asafoetida |
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¼ tsp |
| Salt to taste |
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| For the Chana kofta: |
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| Chick peas, soaked overnight |
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1/3 cup |
| Coriander, chopped |
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½ cup |
| Methi leaves |
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½ cup |
| Spinach, chopped |
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¼ cup |
| Green chilli, chopped |
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1 no. |
| Salt to taste |
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| Oil |
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½ tsp |
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Method: |
For the Kadhi
- Combine the curds, gram flour and 1 cup of water and whisk well. Keep aside.
- Pound the green chilli, ginger together in a mortar and pestle. Keep aside.
- Heat the oil in a pan and add the cumin seeds, cinnamon and asafetida.
- When the cumin seeds crackle, add the curds and gram flour mixture, prepared green chilli mixture and simmer for 5 – 10mins. Keep aside.
For the Chana koftas
- Drain the chick peas.
- Grind all the ingredients to a fine paste in a blender without using water.
- Divide the mixture into 20 equal portions and shape each portion into an even sized round. Keep aside.
How to proceed:
- Cook the chana koftas on a non-stick pan using a little oil till golden brown.
- Re-heat the kadhi and bring it to a boil.
- Drop the prepared chana koftas into the kadhi and let it simmer for 5 – 10 minutes. Remove from the flame and serve hot.
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Tags:
yougurt, curd, gram flour, chickpeas, methi, spinach, palak, calciumChana Kofta Kadhi, chilli , chana , keep , ½ , chopped
, seeds , gram , green , mixture , curds , koftas , peas , kadhi , flour , water , add , prepared , simmer , – , using |
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