Kofta curries are a favorite at our house, next to paneer curries when it comes to side dishes for rotis. You can check out my Spinach Bread Kofta Curry and Baked Tofu Bread Kofta curry. I always premake koftas in double batches and freeze them so that they can be used whenever I feel like making a kofta curry. But, the other day I was yearning to have kofta curry and had to make them from scratch. I knew I had to bake the koftas and not fry them, coss it is much easier and also much healthier. I had a lauki(bottle gourd) on hand and I typically make fried koftas with it, using besan(gram flour) as a binding agent. This time I thought I would use ragi flour to bind the koftas. It was an experimental effort and I was so glad with the outcome.
1 lauki/bottle gourd
1-2 cups ragi flour
2 medium onions
4-5 green chillies
2 medium tomatoes
2 tsp ginger garlic paste
1/4 cup chopped cilantro
1 tsp garam masala
1 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp kasoori methi
1/4 cup cream
2 tbsp olive oil + 1 tbsp canola oil
salt to taste
Grate the bottle gourd and mix it with a 1/2 tsp salt and 1/2 tsp turmeric. Set aside.
Meanwhile, finely chop an onion and the green chillies.
Make a paste of the remaining onion. Set aside. Puree the tomatoes and set aside.
After about 10 minutes, squeeze out all the water that the lauki has given out and mix it in with the onion, green chillies, the chopped cilantro(reserve some for garnish) and a tsp of ginger garlic paste. Slowly add the ragi flour and mix it in until you get a sticky dough. Check for seasoning. Note that the dough for this would be sticky and not quite like chapati dough.
Preheat oven to 400 degrees. Line a baking sheet with foil and drizzle with the 2 tbsp olive oil. Pinch it off into small pieces(need not be perfect rounds) and toss it in the olive oil. Place 1 inch apart and bake for about 20-30 minutes, until completely browned and cooked through, turning once at about 15 minutes to ensure even browning.
While the koftas cook, make the curry by heating the canola oil over medium heat. Add the onion paste and let it cook completely – until rew smell disappears, turns golden brown and oil oozes out. Add ginger garlic paste and cook for a couple of more minutes. Add the pureed tomato along with the remaining turmeric powder, salt, garam masala, cumin, coriander, chilli powders. Let cook until oil oozes out. Add in the cooked koftas and the cream along with a half cup of water. Bring to a boil and simmer for a couple of minutes so that the koftas can absorb the flavors of the curry. Sprinkle with the kasoori methi and cilantro and serve hot with rotis.
Verdict: This was a very easy recipe and was absolutely loved by my family. It was also very filling as the ragi itself is filling and when soaked and plumped in the curry, paired with rotis, makes for a whole grain rich – fibre centric meal.Pin It