Thursday, 10 November 2016

Pudine Chole Kofta in Tomato gravy

In India, Chole or Chick Peas is a common ingredient used in daily cooking. From Chole Bhature, Tikki Chole, Chole Chaat, name it and it will be readily available to taste in the nearby restaurant. 
No matter which part of India you are from, this dish is prepared atleast once in two weeks at home , especially when have guests over. Chole Puri Pulao was the easiest option my mom could think of when we had relatives over. As tradition goes, I do the same when I have guests over. However, one evening I ended up boiling more chole then needed and did not know what to do with the remaining quantity. 
Luckily, the next day we had a Diwali lunch party at home and I had to prepare Malai Kofta. I thought of giving the kofta (Ball like preparation, fried and served with a gravy) and thus I came up with Chick Pea and Mint Kofta in tomato gravy sauce,
You can serve this with Puri / Naan or your choice of any bread.


For the Kofta (For 12-14 koftas)
  • 2 cups Chole (Chick Peas) boiled or Canned
  • 1 tbsp finely chopped Pudina (mint leaves)
  • 1/2 cup finely chopped onion
  • 1 potato, boiled and mashed
  • 1 tbsp Chat Masala (You can also use Salt and Red Chilly Powder if you do not have Chaat masala)
  • Poha (Puffed Rice) for binding. Add as much as required
  • Oil for deep frying
  • 1 tbsp Maida, mixed with maida into a thick paste
For the gravy
  • 1 cup onion
  • 2-3 green chillies 
  • 1 tbsp ginger garlic paste
  • 3 tomatoes, finely pureed
  • 1 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp garam masala
  • 1 tsp coriander and jeera powder
  • 1 tsp honey
  • 1 1/2 tsp cashew paste
  • 1 tbsp Ghee
  • Coriander, finely chopped for garnish
  • Mix all the ingredients for the kofta in a bowl and mash the mixture well. 
  • Take a small portion in your palms and make small balls. 
  • Refrigerate while you prepare the gravy.
  • Soak 4-5 cashews in water and keep aside.
  • Take onions, ginger garlic paste and green chillies, and blend into a smooth paste. Add water only if required.
  • Take ghee in a saucepan, and add the onion paste when hot. Let it cook till the gravy is golden brown.
  • Add the tomato puree and all the masalas as mentioned above and cover the pan. Cook the gravy on low heat for 10 mins. 
  • Meanwhile, heat oil for frying the koftas. While the oil is heating, Remove the koftas from the fridge and keep aside. Mix maida with water into a thick paste and keep ready. Once the oil is hot, coat the koftas in the maida paste and deep fry till the koftas get a golden brown color. 
  • Take the cashews and blend into a fine paste with some milk / water. Add this to the tomato gravy.  The cashew paste will act as a thickening agent for the gravy.

When you are ready to serve, add the koftas and garnish with coriander leaves. Your dish is ready. 

Image Source: for Chick Pea Picture. Picture of the recipe is original