Heat a little oil, saute onions, green chillies, and vegetables one by one until they turn soft.
Take the mashed potatoes, gram flour, corn flour, grated tofu, sauteed onions, vegetables, red chilli powder, garam masala powder, cumin powder, fennel seed powder and salt and mix into a thick dough.
Make medium sized balls from the dough and fry in batches until the koftas turn golden brown. Alternatively you can bake them, by arranging over a greased baking sheet, and baking them at 350 degrees Fahrenheit for 15-20 minutes, until the crust turns brown.
Cook the rice with 3 cups of water and food colour. Keep aside and let it cool.
Heat enough oil and add the bay leaves, cloves, cinnamon stick, and fry until they turn brown.
Add the onion, ginger garlic paste, tomato and cook.
Add green chillies, garam masala powder, turmeric powder, cumin powder, pepper powder , curry leaves and salt and cook everything on simmer until the oil separates.
Now add the tofu-vegetables koftas, chopped coriander leaves, chopped mint leaves and saute for a few minutes.
Stir in the cooked rice and toss gently until everything is well mixed.
Serve hot with any raitas.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.