Name: Falahari Nargisi Koftas recipe by Archana Bhargava at BetterButter
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: For the koftas:; 2 big potatoes, boiled and mashed; 2 tbsp arrowroot powder, if you do not eat arrowroot powder during fasting then you can use any falahari atta like singhara, kuttu , rajgira or even samak rice powder; 1/4 cup grated paneer; Few strands of Saffron; Salt to taste; Oil for Deep frying; For the Gravy:; 3 tomatoes, freshly pureed; 1 tsp jeera; 2 cloves; 1 tsp ginger and green chillies paste; 2 tbsp white paste - For this take 10 cashews, 10 almond and 1 tbsp magaz ke beej or melon seeds, soak in warm water for half an hour and then grind them into a smooth paste; 1 tsp red chilly powder; 1 tsp dhania powder; 1 tbsp kasoori methi; 2 tbsp fresh malai; Few strands of saffron soaked in half cup of milk; Salt to taste; Pinch of elaichi powder; 1 tbsp oil; Water as required to adjust the consistency of the gravy

Ingredients Serving: 4

For the koftas:
2 big potatoes, boiled and mashed
2 tbsp arrowroot powder, if you do not eat arrowroot powder during fasting then you can use any falahari atta like singhara, kuttu , rajgira or even samak rice powder
1/4 cup grated paneer
Few strands of Saffron
Salt to taste
Oil for Deep frying
For the Gravy:
3 tomatoes, freshly pureed
1 tsp jeera
2 cloves
1 tsp ginger and green chillies paste
2 tbsp white paste - For this take 10 cashews, 10 almond and 1 tbsp magaz ke beej or melon seeds, soak in warm water for half an hour and then grind them into a smooth paste
1 tsp red chilly powder
1 tsp dhania powder
1 tbsp kasoori methi
2 tbsp fresh malai
Few strands of saffron soaked in half cup of milk
Salt to taste
Pinch of elaichi powder
1 tbsp oil
Water as required to adjust the consistency of the gravy

Instructions

In a mixing bowl put together paneer, little salt and saffron, make like a dough and leave it for 15 minutes.
In another mixing bowl put together mashed potatoes, arrowroot powder and salt, mix nicely to form like a dough.
Heat oil in a kadai or pan, first on high heat then make it medium not low.
Now make balls from the potatoes mixture and flatten it on your palm.
Now mix the paneer mixture nicely, saffron will give a nice yellow colour to it.
Make balls from the paneer mixture also, smaller than the potatoes one.
Place the paneer ball in the center of the flattened potatoes mixture and seal it properly from all the sides, giving an oval shape.
Now slowly slide the kofta in the hot oil, fry by turning them occasionally, until they become brown.
In this way make all the koftas.
Fry one or two koftas at one time.
Heat oil in a pan and put jeera and cloves, let them splutter.
Then add red chilly powder, dhania powder and saute.
Then add ginger - green chillies paste, saute for few seconds.
Now add tomato puree, cook until the oil comes out.
Then add kasoori methi, cook for a minute.
Then add white paste, cook for few seconds and then add malai.
Mix well and cook until the malai merges well.
Then add saffron milk and little water, cook stirring continuously until one boil comes.
Now add salt and elaichi powder.
Cook further for 3 - 4 minutes and it is done.
Cut the koftas into halves.
Pour some gravy in a serving bowl and place the cut koftas on the gravy and serve hot.
You can have this with any type of falahari pooris or chillas.

Similar Recipes