1. finely chopped cabbage ---- 1 cup
2. besan flour ---- 1/2 cup
3. salt to taste
4. ginger & garlic paste ---- 1/4 teaspoon
5. chopped green chillies ---- 1 tablespoon
6. finely chopped big onions ---- 1/4 cup
7. black pepper ---- 1/4 teaspoon
8. oil for frying
For gravy
1. Tomato small ---- 1 no
2. chopped onion ---- 3 tablespoons
3. green chillies ---- 2 nos
4. tomato sauce ---- 1 tablespoon
5. salt to taste
6. ginger paste ---- 1/4 teaspoon
7. finely chopped garlic ---- 1 tablespoon
8. besan flour ---- 2 tablespoons
9. red chilli powder ---- 1/2 teaspoon
10. coriander powder ---- 1/4 teaspoon
11. jeera ---- 1/2 teaspoon
12. chopped coriander leaves ---- few
Preparation method
1. Mix together all the kofta ( dumpling ) ingredients, adjust gram flour as needed to make a texture of very soft dough.
note : ( make this mix just before you are ready to fry the kofta otherwise it will become watery. )
2. Heat the oil in a frying pan on medium heat and fry the kofta balls.
3. Turn the koftas occasionally. fry the koftas until they turn golden brown all around.
Preparation of gravy
1. Heat a kadai and dry roast the besan flour and keep it aside.
2. Now heat a kadai and add 1 teaspoon of oil and add jeera and then add chopped onions & green chillies and fry till light golden brown.
3. Then add ginger paste , chopped garlic , red chilli powder , coriander powder, chopped tomatoes and fry for a minute.
4. Then add the roasted besan flour , salt to taste , tomato sauce and add 11/2 cups of water and allow the gravy to boil.
5. When the gravy is thick enough then add the fried kofta balls and put off the flame immediatly.
Serve this hot for steamed white Rice , naan , Rotis , pulav , fried Rice , parathas , chappaties etc.
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