Dahi Kofta by Panchali Dutta
30 min 4 Moderately Spicy Main Ingredient: Sunreap Besan Cuisine: Indian Fusion
200 g cup hung curd
2 tbsp roasted besan
1 tbsp chopped onion
2 tbsp beresta(fried onion) paste
1 tsp roasted dhania powder
salt as per taste
1/2 tsp sugar or as per taste
1/2 tsp ginger paste
1/2 tsp chilli powder
1/2 tsp kashmiri red chilli powder
a pinch of haldi powder
5-6 nos slit green chillies
1/2 tsp garam masala powder
1 inch cinnamon stick
1 whole tejpatta
one whole red chilli
white oil ( should be just sufficient for frying)
In a mixing bowl, place hung curd, roasted besan, salt, sugar, chilli powder, ginger paste, garam masala powder and mix thoroughly to obtain a thick batter.
Heat the oil in a wok and drop spoonfuls of batter into it. Fry on low to medium flame till light brown color. Keep aside the dahi kofta.
Now , in the remaining oil , add whole red chili, tejpatta , cinnamon stick. When they start cracking, add chopped onion. When it turns golden , add roasted dhania powder, red chili powder, Kashmiri chili powder, haldi powder , ginger paste, fried onion paste (beresta), salt and sugar.
In a separate bowl, dissolve one tea spoon roasted besan in one cup water. When the oil comes out from the masalas , add the besan mixture. Stir continuously. Add the koftas, slit chilies and garam masala powder. Let it simmer for a few minutes before transferring the curry to a serving bowl.
You can add chopped coriander for better flavor.
About the AuthorRecipe by Panchali Dutta
I am food journalist as well as culinary artist specially working on the lost recipes of Bengal. I do participate in different cookery workshops on various tv channels , radio and restaurants. I am also invited as a guest in different food related progs. Companies invite me in their different projects to promote their brand.Instagram | Facebook