Kaddu ke kofte

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • For the koftas:
  • 1 - medium sized kaddu
  • 2 - onions, grated
  • 1 tsp - finely chopped
  • Ginger
  • 1 tsp - finely chopped garlic
  • 3 - chilli, finely chopped
  • 3 tbsp - chopped fresh coriander
  • 3 tbsp - besan
  • Salt to taste
  • 1/2 tsp - chaat masala (optional)
  • Vegetable oil for frying
  • For the gravy:
  • 3 - onions chopped
  • 2 - tomatoes
  • 1 tsp - ginger garlic paste
  • 1/2 tsp - haldi
  • 2 tsp - dhania powder
  • 1/2 tsp - chilli powder
  • 1 tsp - cumin powder
  • 1 tsp - kitchen king masala
  • 10-15 - almonds
  • 1 tbsp - fresh cream
  • 1- 2 - cup milk
  • 2 tbsp - fresh chopped coriander

How to Make Kaddu ke kofte

  • Soak the almonds overnight or at least 3-4 hours and grind it to a smooth paste using a few drops of water or milk.
  • Grate the kaddu and sprinkle some salt over it.
  • Squeeze it and drain the water and keep it aside.
  • Do the same with 2 onions.
  • Drain the water and keep it aside.
  • Add the rest of the ingredients to make a mixture from it.
  • If you find it too hard, water your hands and knead it to make it soft, and if its too sticky, add a little more besan, it should become like a regular roti batter.
  • Heat a pan or kadai on high flame with 1-2 cups of oil till its just under smoking.
  • Reduce the flame to medium.
  • Drop a small ball of the batter into the oil, if it surfaces up immediately, the oil is ready.
  • Make small balls of the batter and drop them into the oil about 5-6 at a time.
  • Fry till golden brown.
  • Set koftas aside over a tissue.
  • For the gravy:
  • Grind the onions and tomatoes seperately to a paste.
  • Heat a pan, add the 2 tbspn of oil, add the cumin seeds to it, once they start spluttering, dd the onion paste and the ginger garlic paste.
  • Cook for 5-7 mins on medium-high until the onions turn golden brown.
  • Add the spices and cook for onother minute.
  • Now add the tomato puree and let it cook and it darkens in color a little.
  • At this stage, add the almond paste, you will notice it lightens in color immediately and gives a very rich color.
  • Once this mixture is totally cooked and starts leaving oil from the sides, add the milk to make it a little dilute (the gravy should not be very thick as the koftas would soak the water).
  • The gravy is ready.
  • Add koftas just before you want to serve it, and cook through gently for another minute or two.
  • Serve with hot chapattis.