Bread Kofta
by bhavna_acharya
17 Aug 2011
This recipe has been viewed 19743 times
A delectable bread kofta recipe cooked in a spicy onion tomato based gravy.
Bread Kofta recipe - How to make Bread Kofta
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Kofta
10 sliced bread
200 gms grated paneer (cottage cheese)
5-6 finely chopped cashewnut (kaju)
10-12 finely chopped raisins (kismis)
1 tsp finely chopped green chillies
1/2 tbsp lemon juice
1/2 tsp sugar
1/2 cup chopped coriander (dhania)
salt to taste
oil for deep frying
For The Gravy
1 onion
1 tbsp garlic (lehsun)
1 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
3 dry red chillies
3 green chillies
1 tsp ginger (adrak)
1 cup grated fresh coconut
2 tbsp oil
1 1/2 cups tomato puree
salt to taste
For The Garnish
chopped coriander (dhania)
fresh cream
Method
For the kofta
For the gravy
How to proceed
For the kofta
- For the kofta
- Cut the border of the each bread and cut into half.
- In a bowl, combine all the ingredients except the bread slices and mix well.
- Divide the mixture into 20 equal portions and roll it into a small balls. Keep aside.
- In a small bowl add little water and soak the bread, remove and squeeze the water from the bread.
- Add the paneer mixture balls in one half piece of bread and roll it into a small ball.
- Repeat the process with the remaining ingredients to make more bread koftas.
- Heat the oil in a kadhai and deep-fry till it turns golden brown from all the sides.
For the gravy
- For the gravy
- Combine all the ingredients except the tomato puree and oil and blend in a mixer into a smooth paste. Keep aside.
- Heat the oil in a pan, add the grounded masala and saute on a slow flame for 10 minutes.
- Add the tomato gravy, salt and 2 small cups of water, mix well and simmer on a slow flame for 10 minutes or till the oil leaves the gravy.
How to proceed
- How to proceed
- Just before serving, place the bread koftas and pour the gravy on top of it.
- Serve hot garnished with coriander and fresh cream.
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