Lotus stems and potatoes kofte cooked in a flavourful onion-tomato gravy.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
For koftas ,
Lotus leaves cleaned
Lotus leaves cleaned grated and soaked in water
Potatoes peeled, grated and soaked in water
Salt to taste
Ginger chopped 1 tablespoon
Red chilli powder 1/4 teaspoon
Gram flour (besan) 3 tablespoons
Cornflour/ corn starch 1 tablespoon
Oil to deep fry
Oil 1 tablespoon
Onions roughly chopped
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Red chilli powder 1 teaspoon
Tomatoes pureed 2 medium
Gram flour (besan) 1 tablespoon
Fresh coriander leaves chopped
Salt to taste
Garam masala powder 1/2 teaspoon
Squeeze the grated lotus stem to remove all water and put into a bowl. Similarly squeeze potatoes and put into the same bowl. Add salt, ginger, red chilli powder, gram flour and cornstarch and mix well. Shape into small balls.
Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown.
Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.
Add tomato puree and mix and continue to saute. Add ¼ cup water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.Mix gram flour in ¼ cup water till lump free. Add this to the gravy and cook till the gram flour gets cooked.
Drain kofte and add to the gravy and simmer for a few minutes. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes. Serve hot.