Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 450 gm Banana flower
- 3 x Potatoes, boiled, peeled and mashed (200 g.)
- 1/2 c. Chana dal, washed and soaked for 30 min (100 g.)
- 10 gm Ginger, julienned
- 10 gm Coriander leaves, minced fine
- 2 x Green chillies, minced fine Salt to taste Oil for deep frying the koftas
- 90 gm Button mushrooms
- 4 Tbsp. Paneer, grated (60 g.)
- 1 Tbsp. Roasted groundnuts, coarsely minced (15 g.)
- 3/4 tsp Black pepper pwdr, (4 g.)
- 5 gm Mint leaves, minced Salt to taste
- 60 gm Desi ghee or possibly clarified butter
- 4 x Onions, minced fine (200 g.)
- 2 Tbsp. Ginger paste, (30 g.)
- 1 Tbsp. Garlic paste, (15 g.)
- 1 tsp Chilli pwdr, (5 g.)
- 3 c. Tomato puree, (720 ml.) Salt to taste
- 10 gm Coriander leaves, minced fine
- 1/2 tsp Cardamom pwdr, (2 g.) A healthy pinch of black cardamom pwdr A healthy pinch of cinnamon pwdr
- 4 sprg mint leaves
Direcciones
- The banana flower mix: WASH the banana flower, grate and squeeze between napkins to drain excess moisture. Add in 480 ml. water to the chana dal and bring to a boil. Lower the heat and simmer till almost dry. When cold, grind to a coarse paste. Mix all the kofta ingredients, except oil, well. Divide the mix into 16 portions and roll into balls.
- The filling: Coarsely mince the mushrooms and blanch in boiling water (with two teaspoon lemon juice) for two min. Drain and keep aside. Mix all the ingredients for the filling well and divide into 16 portions. Flatten the balls of banana flower mix slightly, place a portion of the filling in the middle of each and roll into oval shaped koftas. Heat oil in a kadai and deep fry the koftas over medium heat till golden. Drain excess fat off on absorbent paper.
- The gravy: Heat ghee in a pan and fry the onions till translucent/soft and glossy. Dissolve ginger paste and garlic paste in 100 ml. water and add in to the pan. Stir-fry till the moisture has evaporated. Add in tomato puree, chilli pwdr and salt. Stir-fry till the ghee floats on top. Add in two c. water and bring to a boil. Add in coriander leaves, lower the heat and simmer for three min. Add in the koftas and bring to a boil. Lower the heat and simmer for three min. Sprinkle on cardamom pwdr, black cardamom pwdr and cinnamon pwdr. Stir carefully and remove from heat.
- Remove to a bowl, garnish with mint leaves and serve with roomali roti or possibly puris.
- NOTES : (An Andhra delicacy. Almost every element of the plantain, even the flower, is used in cooking.)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 121 | 37% |
| Total Fat 13.82g | 17% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 854mg | 36% |
| Potassium 1485mg | 42% |
| Total Carbs 50.93g | 14% |
| Dietary Fiber 9.8g | 33% |
| Sugars 14.98g | 10% |
| Protein 7.39g | 12% |
