Nadru Kofta
by gudiajan
Nadru koftas or dumplings prepared from chopped kamal kakri or lotus stem are cooked in a spicy thick onion-tomato based gravy. The gram flour or besan blended nadru koftas are fried and simmered in the curry for this delicious recipe.
Nadru Kofta recipe - How to make Nadru Kofta
Preparation Time: 20-25 Cooking Time: 20-25 Total Time:
2 lotus stems (kamal kakdi/ bhein), boiled
2 potatoes, boiled
2 tbsp fenugreek seeds (methi) powder
salt to taste
1 tsp cornflour
oil for cooking
for gravy,
garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp curds (dahi)
salt to taste
2 tbsp onion paste
2 tbsp tomato puree
Method
- First take the boil kamal kakadi mashe them,
- Then put patato mashe,then put all masala,and cornflourmix them properly,
- Then make the bolls and fry them,
- Take apan put the oil for gravy put khada masala then onionand ginger garlic paste.
- Saute themthenput all the dry masala cook for 2 min.
- Then add tamato pureeand curd,then cook for 4-5 min.
- In last put the bolls in gravy and seve with naan.
Outbrain
I used 2 tea spoon of besan for lotus stem kofta. It became very hard & did not soak in the gravy. Can you Pls help? What makes the kofta balls of lotus stem hard? What is the necessary steps to make make it soft Thanks