Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts.
Grease your palms and make small balls from the mixture.
If having difficulty in making balls then add 2 tsp semolina, mix and wait for 5 minutes then make balls.
Take gram flour in a bowl and add salt, 1/2 tsp chilli powder and pinch of turmeric then add just enough water and mix and make a medium thick batter (like you make for pakoras).
Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.
Heat oil in a pan add cumin seed and ginger chilli paste, saute for a while.
Add tomato puree and all the spices and fry till oil separates from the mixture.
Add 2.5 cup water and 1 tbsp of hung curd and simmer for 5-8 minutes.
Arrange koftas in the serving dish and pour boiling gravy on it. Wait for 5 minutes.
Garnish with fresh coriander, chilli oil and serve.
Serving suggestions-serve with roti, poori and rice.
Recipe courtesy: Maayeka
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.