Ingredients: (1 cup 150 g): Serves 3
Lauki grated 2 cups
Bengal gram flour 1 tbsp.
Green chilies, finely chopped 1 tsp.
Ginger garlic paste 1 tsp.
Garam masala ½ tsp.
Tomatoes Blanched, medium 2
Onion grated 1 cup
Ginger chopped ½ tsp.
Green chili 1 in no
Dhaniya Powder ½ tsp.
Garlic chopped 1 tsp.
Haldi ½ tsp.
Red Chili Powder ½ tsp.
Corn flour powder 1 tsp.
Low fat milk 2 tbsp.
- Squeeze the water out of grated lauki and mix all the ingredients for making kofta.
- Mix well and divide the mix into 8 equal round balls.
- Bake the balls in an oven or you can use appam patram to roast the kofta.
- Roast the kofta till they are crispy and golden brown in colour.
- Keep aside.
- Blend onion, tomatoes, ginger, garlic and green chili in smooth paste.
- Heat oil in a non-stick frying pan. Add jeera and let it crackle.
- Add the blended paste and cook till oil start to leave from the sides.
- Do stir in between and make sure that it is not sticking to the bottom of the pan.
- Add turmeric powder, red chili powder, dhaniya powder and dash of salt.
- Mix it well and cook it for a minute.
- Add water to make it to the desired gravy consistency.
- Add paste of corn flour and milk to the gravy to give it a creamy texture.
- Immediately stir it well till everything is mixed. Now crank the heat to medium again and bring it to a boil.
- Add garam masala and kasoori methi. Mix it well.
- Add koftas and serve hot
Nutritive value per serving
Calories : 126 Kcal
Proteins : 2.7 gm
Sodium : 68.4 gm
Potassium : 168 mg
Phosphorus : 71 mg
Note: Add the koftas right before the serving, otherwise kofta will absorb almost all the gravy and becomes soft and soggy.