Ingredients:
4 -5 carrots, grated
1 potatoes, boiled and mashed
2 -3 teaspoons panir, crumbled
1 teaspoon red chili powder
1 teaspoon salt
1 green chilies, cut into very small pieces
1/2 teaspoon ginger powder
1 -2 teaspoon gram flour, to bind
1 teaspoon butter
oil, to deep fry
1 cup low-fat yogurt or 1 cup tomato paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
salt
1 teaspoon gram flour
1 teaspoon sugar
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ajwain (optional)
1/2 cup water
1 large onions or 2 small onions, finely chopped
1/2 inch ginger, finely chopped
1 tablespoon oil
coriander leaves, as much as required
cream, as much as required ( I omit this as I’m cutting out fatty foods from my diet)
Directions:
Preparation of the koftas: Heat butter in a frying pan.
Once it melts, add the grated carrots in it.
Allow to simmer for 2 minutes.
Cover and keep for 5 minutes on low flame.
When the carrots turn a little soft, remove from pan.
Allow to cool.
Mix the other ingredients except oil to deep fry.
Make small balls out of the mixture (the size of a ping pong ball).
Heat the oil for deep frying.
Now here’s the interesting part.
Drop a little mixture into the oil to see if it breaks or not.
If it does, add a little more gramflour to the mixture and mix.
Now deep dry the balls until they turn brown in colour.
Remove from oil, drain on kitchen paper towels and allow to cool.
Preparation of Gravy: Add gramflour and sugar to the low-fat yogurt/ tomato paste.
Blend it well in a mixer.
Heat butter in a wok on the gas stove.
Add mustard seeds, ajwain and cumin seeds.
When they crackle, add the onion paste (method of preparation follows) and fry till the oil separates.
Add red chilli powder and turmeric powder to it.
Add the low-fat yogurt/ tomato paste mixture.
Boil for 5-7 minutes, stirring continuosly so that the low-fat yogurt/ tomato paste does not separate.
This is a VERY IMPORTANT step.
Add salt to taste followed by water.
When it cools, drop the koftas in it.
Garnish with corrinader leaves and cream.
Preparation of Onion-Ginger Paste: Fry the chopped onions and ginger in oil.
Blend in a mixer with a little water to prepare paste.
Servings: 4-6
Time preparation: 40 min.
Time total: 70 min.