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Dahi Kofta

Dahi Kofta by Panchali Dutta

30 min 4 Moderately Spicy Main Ingredient: Sunreap Besan Cuisine: Indian Fusion


Preparing: 30 min


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)

Nutrition Facts


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 Author

Recipe 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.

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