Name: Lotus Stem kofta with biryani and lachha parantha recipe by Sarika Kumar at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5
Ingredients: lotus stem 250 g; Besan 2 tablespoon; Ginger garlic paste 1 teaspoon; Ajwain 1/4 th teaspoon; Red chilly powder (According to taste); Salt to taste; Oil for frying; Dry plums (Without seeds); For gravy :; 1 chopped onion; 6 Tomatoes; 1 small stick of dal cheeni; 14 teaspoon jeera; 1-2 Green chillies; 1 Teaspoon Kasoori Methi; 1 Teaspoon chopped garlic; 1 teaspoon chopped Ginger; A pinch of turmeric powder; 1 teaspoon red chilli powder; 12 teaspoon garam masala; 1 tablespoon tomato ketchup; 1 -12 glass of milk; 50g butter; 1 tablespoon fresh cream; Coriander for garnishing; 1 tablespoon ghee; A pinch of meetha soda

ABOUT Lotus Stem kofta with biryani and lachha parantha RECIPE

It is a very healthy and a scrumptious dish that is sure to tingle one's taste buds. I have tried to recreate my mom's traditional recipe in a new style.

Ingredients Serving: 5

lotus stem 250 g
Besan 2 tablespoon
Ginger garlic paste 1 teaspoon
Ajwain 1/4 th teaspoon
Red chilly powder (According to taste)
Salt to taste
Oil for frying
Dry plums (Without seeds)
For gravy :
1 chopped onion
6 Tomatoes
1 small stick of dal cheeni
14 teaspoon jeera
1-2 Green chillies
1 Teaspoon Kasoori Methi
1 Teaspoon chopped garlic
1 teaspoon chopped Ginger
A pinch of turmeric powder
1 teaspoon red chilli powder
12 teaspoon garam masala
1 tablespoon tomato ketchup
1 -12 glass of milk
50g butter
1 tablespoon fresh cream
Coriander for garnishing
1 tablespoon ghee
A pinch of meetha soda

Instructions

Cut the lotus stems vertically into equal halves
Boil them for five minutes
after that, wash them in tap water in order to remove the dust
keep some of the pieces aside and peel and grade the rest
In a bowl , add besan, ginger garlic paste, salt , ajwain , Hot oil , red chilli powder, a pinch of meetha soda
Using water , prepare a thick batter
Take some batter, put a dry plum in it and give it a lollipop shape using the lotus stem kept aside
Likewise , prepare and fry all the koftas
For gravy , Take a big wok and put some oil in it
Add jeera , Dal cheeni stick ,ginger garlic pieces .
Add onions and cook on a medium flame. Let them become golden brown in colour
keep it aside so that it cools down
Take tomatoes and boil and churn them in mixture grinder to prepare a thick tomato pury
Now churn the tomato pury and the cooked onions together to get a smooth paste
Now take a wok, Add the prepared batter , milk , turmeric powder, red chilli powder and salt
cook it on a low flame for half an hour
after that add tomato ketchup and garam masala
Add the ready koftas to this gravy and cook for 10 minutes
garnish with fresh cream and crushed kasoori methi
Serve with Biryani and Lachha parantha

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