Keley Ke Phool Ka Kofta

Recipe Ingredients

		For The Koftas
450		Banana flower
3		Potatoes - boiled, peeled and mashed
1/2 cup	118ml	Chana dal - washed and soaked for 30 minutes
10		Ginger - julienne
10		Coriander leaves - chopped fine
2		Green chiles - chopped fine
		Salt to taste
		Oil for deep frying the koftas
		For The Filling
90		Button mushrooms
4 tablespoons	60ml	Paneer - grated
1 tablespoon	15ml	Roasted groundnuts - coarsely chopped (15 g.)
3/4 teaspoon	3.8ml	Black pepper powder
5		Mint leaves - chopped
		Salt to taste
		For The Gravy
60		Desi ghee or clarified butter
4		Onions - chopped fine
2 tablespoons	30ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1 teaspoon	5ml	Chile powder
3 cups	711ml	Tomato puree
		Salt to taste
10		Coriander leaves - chopped fine
1/2 teaspoon	2.5ml	Cardamom powder
		A pinch of black cardamom powder
		A pinch of cinnamon powder
		For The Garnish
4 sections		Mint leaves

Recipe Instructions

The banana flower mixture: WASH the banana flower, grate and squeeze between napkins to drain excess moisture. Add 480 ml. water to the chana dal and bring to a boil. Lower the heat and simmer until almost dry. When cool, grind to a coarse paste. Mix all the kofta ingredients, except oil, well. Divide the mixture into 16 portions and roll into balls.

The filling: Coarsely mince the mushrooms and blanch in boiling water (with two tsp. lemon juice) for two minutes. Drain and keep aside. Mix all the ingredients for the filling well and divide into 16 portions. Flatten the balls of banana flower mixture slightly, place a portion of the filling in the middle of each and roll into oval shaped koftas. Heat oil in a kadai and deep fry the koftas over medium heat until golden brown. Drain excess fat off on absorbent paper.

The gravy: Heat ghee in a pan and fry the onions until translucent and glossy. Dissolve ginger paste and garlic paste in 100 ml. water and add to the pan. Stir-fry until the moisture has evaporated. Add tomato puree, chile powder and salt. Stir-fry until the ghee floats on top. Add two cups water and bring to a boil. Add coriander leaves, lower the heat and simmer for three minutes. Add the koftas and bring to a boil. Lower the heat and simmer for three minutes. Sprinkle on cardamom powder, black cardamom powder and cinnamon powder. Stir carefully and remove from heat.

Remove to a bowl, garnish with mint leaves and serve with roomali roti or puris.

Source:
Tarla Dalal

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