Kofta batter

For Wednesday night dinner it was decided to have indian so there were spicy green beans, dry potatoes and peas, dal, delicious delicious naan, and a kofta dish I made, er or at least "was in charge of." This is the chronicle of the koftas and their yummy tomato sauce.

 

Carrots, spices, and enough Besan flour (gram flour) to hold it together (I doubled the recipe, which is from the Bahkti club at Columbia):

 

2-3 large carrots

3-4 cups gram besan flour

1 teaspoon chili powder

½ teaspoon asafetida powder

1 ½ teaspoon tumeric powder

1 ½ teaspoon paprika powder

 

Making the kofta balls: 1. Shred the carrots finely and place in a bowl.

Sprinkle the spices in the bowl with the carrots and begin slowly

adding the besan flour, about ½ cup to a cup at a time. Pour with

one hand while mixing with the other. When you're able to roll the

mixture into sustainable balls that don't collapse, stop adding flour

and roll the mixture into about 30-40 small balls (just a little

smaller than a golf ball)

Heat the oil in a pot. When hot, begin adding the kofta balls, one at

a time. Depending on the size of your pot, you can fry different

amounts of kofta at a time. Fry for a couple minutes until the kofta

turns a dark golden brown. Remove with a slotted spoon. Once all the

kofta are made, add to the sauce, garnish with freshly cilantro, and

eat quickly (before anybody else does).

 

Done