Veg Nargis kofta

Nargis kofta is usually made with boiled egg and minced meat. Boiled egg is wrapped in spiced up minced meat and then deep fried. But here in my kitchen i am going to replace egg and minced meat with potatoes, soya chunks and panner.

Veg Nargis kofta

Ingredients

Boiled aloo : 1 large size

Soya chunks : ¼ cup soaked in hot water.

Panner : grated half of 1/4^th cup

Salt as per taste

Red chilly powder : 2 to 3 tspns (more or less as per your taste)

Maida : half tbslpn

Water : 250 ml + 3 tblspn

Bread crumbs or corn flakes crunbs : ½ cup

Oil : enough for shallow fry

Ghee : 1 tblspn

Tomatoes : 3 to 4

Onions : 2 medium size

Turmeric : ¼ tspn

Ginger garlic paste : 1 tspn

Cashew nuts : half of ¼ cup

Dry red chilies : 3 to 4

Garam masala powder : ¼ tspn

Coriander seed powder : ½ tspn

Cumin seed powder : ½ tspn

Fresh cream: 1.5 tspn

Mint and coriander leaves : few chopped.

(Make sure both koftas and gravy should be cooked side by side)

For gravy

·         Boil tomatoes, dry red chilies and cashew nuts for 5 mins on high flame.

·         Turn off the flame and let it cool down at room temperature and transfer it into a blender .

·         Take a pan add oil onions. Let them fry for 2 to 3 mins and then transfer it into blender and blend it along with boiled tomatoes, dry red chilies and cashewnuts.

·         Now place a pan on medium flame and add ghee. Let it melt then add shajeera. Let it crackle. Then add ginger garlic paste and turmeric. Mix it well. After 1 min add tomato and onion puree

·         Mix it well and close the lid.

·         Let it cook for 3 mins on low flame.

·        Add salt, red chilly powder, garam masala powder, coriander powder, cumin powder. Mix it well and close the lid.

·        Cook for 5 to 6 more minutes.

·        Once you see gravy leaving the sides of pan, add 100 ml of water and let it cook for 3 more minutes.

     

For kofta

• Place a pan on medium heat. Add oil. Let it heat. Add cumin seeds and let it splutter.

• Now add onions, let them fry until they are translucent. Now add turmeric powder and mix.

• Now add crumbled panner, red chilly powder, salt and kasuri methi. Stir fry it until all the moisture is gone from panner. Then transfer panner into a plate.

·         Now in the same frying pan, add 1 tspn of oil.

·         Let it heat, then add soaked soya chunks.

·        Sauté soya chunks until they become dry, then take it off the flame.

·         Now take a bowl, add boiled and mashed aloo, soya chunks, turmeric, salt and red chilly powder, thinly chopped green chilies, and coriander powder.

·       Mix them well, let it rest in fridge for about half an hour.

·      Take aloo mixture which is about golf ball size. Fill in the emptied kinder joy molds with aloo mixture. (I emptied kinder joy molds, then washed it. I do not know if it is true about the use of harm full chemicals in kinder joy chocolate mixture. But to be on safe side, i threw away chocolate mixture and saved these molds). 

·       Now with a small scooper, scoop out some aloo mixture and fill the shallow with panner mixture in it.

·       Close two halves of kinder joy molds gently. and place them in deep fridge for about 10 mins

• Now gently open kinder joy molds, demold them very carefully. (This is in perfect egg shape)

• Dip aloo kofta ball in maida wash. (Mix maida flour and water together whisk it until it forms a thick paste with out lumps)

• Roll them in cornflakes crumbs.

• Now rest them in fridge for about 10 mins.

(You can also follow an alternate and easiest way of making kofta.
Take a golf ball size of aloo mixture, press it gently in between your palms, now gently make shallow and fill it with panner mixture. Gently close the edges of aloo and shape them in the form of an egg.)

·       Mean while heat oil for shallow fry.

·       Fry kofta on both the sides until they turn golden brown.

• Once koftas are fried keep them aside.
• While serving, pour in hot gravy into serving bowl and then place half sliced nargis kofta.
• Add few drops of cream and garnish with coriander and mint leaves.

• Serve it hot with roti, kulcha, naan, biryani or pulav.