Chana Kofta Kadhi
by Tarla Dalal

Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost.

Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be!

That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake.

Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity.

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Chana Kofta Kadhi recipe - How to make Chana Kofta Kadhi

For The Kadhi
2 cups curd (dahi)
1 tbsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
1/2 tsp ginger-green chilli paste
salt to taste

For The Chana Koftas
3/4 cup soaked and drained kabuli chana (white chick peas)
1/2 cup chopped coriander (dhania)
1/2 cup chopped fenugreek (methi) leaves
1/4 cup chopped spinach (palak)
2 tsp roughly chopped green chillies
salt to taste

Method
For the kadhi

Combine the curds, besan and 1 cup of water in a deep bowl and whisk well. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds, cinnamon, asafoetida and curry leaves.
When the cumin seeds crackle, add the curds-besan mixture, ginger-green chilli paste, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

For the chana koftas

Combine all the ingredients in a mixer and blend till smooth without using any water.
Transfer the mixture into a deep bowl and mix well.
Divide the mixture into 20 equal portions and roll each portion into a ball.
Arrange the koftas on a greased sieve and steam in a steamer for 7 to 8 minutes. Keep aside.

How to proceed to make chana kofta kadhi

To make chana kofta kadhi, re-heat the kadhi and bring it to a boil.
Drop the prepared koftas in the boiling kadhi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve the chana kofta kadhi immediately.

Handy tip

If the kofta mixture is difficult to shape into rounds, you may need to add 1 tablespoon bengal gram flour (besan) to the mixture and mix well.

Nutrient values per serving

Energy

195 cal

Protein

7.7 gm

Carbohydrates

16.1 gm

Fat

8.8 gm

Calcium

673.9 mg

n_katira

on 16 Feb 15 04:14 PM

The steamed koftas were loved by all in my family... Thanks for teching me koftas can be steamed instead of being deep-fried.

Dhwani Gandhi

on 16 Feb 15 02:13 PM

You must have had the kadhi and this type of koftas seperately, but trust me this combo is just a hit. The little spicy chana and spinach koftas make a wonderful recipe in itself. When added to our not so sweet kadhi, it tastes even betetr.

vengaya

on 03 Aug 13 12:18 PM

one doubt before trying this. Do the koftas need to be steamed before putting them in the kadhi?

Tarla Dalal