INGREDIENTS
- 2 plantains
- 1 potato
- 1/2 large onion chopped fine
- 2 chillie
- 1/2 inch Ginger pounded with green chilli
- 4 tbsp chickpea flour roasted
- 1 tbsp rice flour
- 1/2 tsp aamchoor powder , dried mango powder found easily in Indian grocery store
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- enough oil to deep fry
- 2 tbsp kasuri methi or dried fenugreek
- 1 big bunch of coriander (about 1 cup after removing the stalks)
PROCEDURE
- Start with cutting off the top and tail of the plantain. Slice it in three pieces and pressure cook the two plantain with a little salt for 3-4 whistles. Boil a potato till cooked through. Remove the skin and mash the plantain together with the potato till no clumps remain,
- Dry roast the chickpea flour till nutty and slightly brown. Let it cool down.
- Grind the green chillies + ginger and coriander together to form a paste. Now add the paste, roasted chickpea flour , chopped onions and all the ingredients to the mash. Mix it thoroughly till everything is mixed.
- Make small spheres from the dough about the size of ping pong balls. Keep in fridge till needed ( 30 mins mandatory).
- When ready to eat, heat up enough oil to deep fry. Once the oil is heated (just starts to smoke), lower the heat. On medium low heat gently add 3-4 kofta at a time and fry them for 4-5 mins till cooked through and golden brown.
- Drain on tissues and serve hot with salad and ketchup!
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