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Recently I have been to a restaurant and thought of eating out koftas. But unfortunately I left with the same old koftas like Malai Kofta, Shahi Kofta, etc. You might be wondering how can I call this recipe as Kabab Kofta? Even I thought its very illogical name. But the main reason behind keeping this name is if we will serve this Koftas without gravy then it will turn into Nawabi Kabab making yummy delicious snacks or appetizer and when you add gravy to it, it turns into MATAR KOFTA.

Kofta Ingredients:
Makes 8 small kababs
Matar (peas) about 1 cup(fresh or frozen)
Besan (Chickpea flour) 2 tbsp
Green chillies paste 1-2 depending on how hot they are
Garlic-Ginger paste about 1 tsp
Salt to taste
Kasmiri garam masala-- about 2 tsp --recipe follows

Gravy Ingredients:

To make 2 tsp of Kashmiri Garam Masala you will need---
Equal quantities of :
Coriander seeds 1/4 tsp
Cumin seeds "
Cloves "
Black peppercorns "
Cinnamon stick about 1/4 inch stick
Nutmeg powder 1/4 tsp
Big Cardamom 1
Grind all these spices together to a powder. Excess can be stored and used in any curry.

To make the Kababs:
Put the matar in the food processor and coarsely mash them. If using frozen matar, thaw them and drain out excess water first.Make sure that you do not make a smooth paste. To this, add the garlic-ginger paste,green chilli paste, salt, besan and the kashmiri garam masala. Mix together, taste for seasoning and and adjust. This is how it will look...

Make small balls of the mixture, flatten them a little. The original recipe asks to deep fry these kababs, but I bake them in the oven. Preheat the oven to 350 degrees F. Brush a little oil on both sides of the kababs and bake them until golden brown in color. It takes about 20-25 mins. Make sure to flip them in between to finish cooking.
Before serving, insert toothpicks in each kabab to make it easier for the guests to enjoy them. Alternatively, you can also soak some toothpicks and make a skewer of these kababs and then bake them. Serve with ketchup or green chutney .

Another interesting way to serve these matar kababs is to make sandwiches/burgers. Replace the usual pattie with a matar kabab. Top it with sliced tomatoes, onions , lettuce leaves, mayo & mustard or green chutney. Enjoy as brunch, lunch or even a light dinner!

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