Gaajar ka kofta

Recipe by
Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For the Koftas:
  • 4-5 Carrots (Grated)
  • 1 Potato (boiled and mashed )
  • 2 tsp Paneer (crumbled )
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 Green Chilli (Cut into very small pieces)
  • 1/2 tsp ginger powder
  • 2 tsp Besan (gram flour) to bind
  • 1 tsp Butter
  • Oil for deep frying
  • For the gravy:
  • 1 cup curd
  • 1/2 tsp Haldi
  • 1 tsp Chilli powder
  • Salt to taste
  • 1 tsp Besan
  • 1 tsp Sugar
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Ajwain (optional)
  • 1/2 cup Water
  • Onion-Ginger paste: Cut one big onion and 1/2 inch of ginger into small pieces, fry and blend.
  • For Garnishing: Coriander leaves, Cream

How to Make Gaajar ka kofta

  • For the Koftas:
  • Heat butter in a pan.
  • When butter melts, put the grated carrot and simmer for 2 minutes, then cover and leave for 5 minutes on a low flame.
  • When the carrot turns a little soft, remove the pan from the heat and let it cool.
  • Mix the other ingredients except the oil for deep frying.
  • Make small balls out of it, about the size of a ping pong ball.
  • Heat the oil for deep-frying. Drop a little mixture in the oil to see whether it breaks. If it separates add little more of besan.
  • Now deep-fry the balls till they turn brown in colour.
  • Remove them from the oil and let them cool.
  • For the Gravy:
  • Take the curd, add besan and sugar and blend it properly in a mixer.
  • Now put the kadhai on the gas add butter in it.
  • Put mustard seeds, ajwain, cumin seeds in the butter.
  • When they crackle, add the onion paste to it fry it till oil separates.
  • Add chilli powder and haldi to it and put the curd mixture in the kadhai.
  • Boil it for 5-7 minutes, stirring continuously so that curd does not separate.
  • Add salt to taste.
  • Add water to the mixture.
  • When it cools, drop the koftas in it.
  • Garnish with cream and coriander leaves.