By Priscilla Farro
Ingredients
1/2 kg mince
2 small potatoes, boiled and smashed
Bread crumbs of 4 breads
1 onion chopped finely
2 garlic flakes, grounded
2 tsp bottle masala
1/2 tbsp lemon juice
Salt as per taste
3 tbsp oil
oil for frying
Chopped corriander leaves
Make paste of
4 green chillies
1" ginger
3 tbsp grated coconut
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp corriander seeds
1 tsp cummin seeds
3 black pepper
1 clove
2 tsp khus khus
1 tsp bottle masala
1 tsp garam masala
Method:
- Mix well the mince, potatoes and half of bread crumbs
- (If mixture is very soft then add more crumbs)
- Add 1/4th of the above paste into the mixture
- Add salt as per taste and make it into small koftas
- Roll the koftas into bread crumbs and deep fry
- Keep aside
- Heat oil for the gravy
- Fry the onions till golden brown
- Add the remaining paste and the garlic and simmer for 1 minute
- Add 2 tsp bottle masala
- Add water to make it a gravy
- When the water starts boiling, add the koftas
- Put it on slow flame till koftas are cooked and gravy is as per your consistency
- Add lemon juice
- Garnish with corriander leaves
- Serve hot with rice
East Indian Dishes - Non Veggies Index
