Carrot Koftas In Creamy Float

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed 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
  • 2-3 tsp - crumbled paneer
  • 1 tsp - chilli powder
  • 1 tsp - salt
  • 1 - green chilli, cut into very small pieces
  • 1/2 tsp - ginger powder
  • 1-2 tsp - besan (gram flour) to bind
  • 1 tsp - butter
  • Oil, to deep fry
  • For the gravy:
  • 1 cup - curd (dahi)
  • 1/2 tsp - haldi
  • 1 tsp - chilli powder
  • Salt, to taste
  • 1 tsp - besan
  • 1 tsp - sugar
  • 1 tsp each - mustard seeds and cumin seeds
  • 1 tsp - ajwain (optional)
  • 1/2 cup - water
  • Onion-ginger paste (one big onion or two small onions and 1/2 inch ginger. Cut into small pieces fry it in one tsp oil and then blend in a mixer.)
  • For Garnishing:
  • Coriander leaves - a bunch
  • Cream - 2 tbsp

How to Make Carrot Koftas In Creamy Float

  • For Koftas:
  • Heat a pan with butter and when it melts, put the grated carrot and simmer for 2 minutes
  • Cover and leave for 5 minutes on a low flame.
  • When the carrot turns little soft, remove the pan and let it cool.
  • Mix the other ingredients (except oil ).
  • Make small balls out of it in the size of a ping pong ball.
  • Heat the oil for deep-frying
  • Deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.
  • For the Gravy:
  • Take the curd, add besan and sugar and blend it properly in a mixer.
  • Now put the kadai on the gas and add butter in it.
  • Put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste to it fry it till oil separates
  • Add chilli powder and turmeric to it and put the curd mixture in the kadai. Boil it for 5-7 minutes and stir it with a spoon continuously so that curd does not curdle
  • Add salt to taste.
  • Add water in needed When it cools drop the koftas in it and garnish it with cream and coriander leaves.