Figs Koftas

Charishma_Ramchandani's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Yield: 20 koftas

• 2 -3 tablespoons ghee or 2 -3 tablespoons oil
• 1 teaspoon garam masala
• 2 tablespoons fresh coriander leaves , finely chopped (to garnish)
• ½ cup cream

Koftas

• 500 g potatoes , boiled and mashed
• 20 dried figs , chopped
• 4 tablespoons cornflour
• 3 green chilies , finely chopped
• salt
• red chili powder
• 2 tablespoons fresh coriander leaves , finely chopped
• oil , to fry

Gravy - grind this to a paste

• 4 medium onions , washed,peeled and chopped
• 2 cloves garlic
• 1 tablespoon poppy seed , roasted
• 2 dried red chilies
• 1 tablespoon coriander seed , roasted
• 3 tomatoes , washed,peeled and chopped
• 1 teaspoon dried kasuri methi
• salt
• 1 inch ginger

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.

Reviews

[rosiepink]

This is a very creative dish. I didn't have any kasuri methi on hand, but the recipe turned out pretty great. The only problem I had was that the koftas became soggy because I didn't add enough oil to deep fry them. We ate this with rice and it made us full quickly. I will definitely try this again.