Chane Ke Kofte 

These yummy koftas are not only super soft, but also rich in protein and fibre. Combine them with some steamed rice and you are set for a nutritious, wholesome meal.


  • 1 cup boiled chickpeas
  • 1 green chilli
  • 2 tablespoons ginger paste
  • 2 cloves garlic
  • 1 tomato
  • 1 onion, chopped
  • 1 tablespoon cumin seeds
  • 4 black peppercorns
  • 2 cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon asafoetida (hing)
  • 1 tablespoon kitchen king masala
  • 1 teaspoon kasoori methi
  • Salt to taste
  • 2 tablespoons oil


  • Add the boiled chickpeas, salt, cumin seeds, green chilli, half the ginger and half the garlic to a blender and make a dry paste of it.
  • Now, make small balls of this mixture and cook in an appe pan till they are crisp from all sides. Save around 2 tablespoons of the chickpea paste for the gravy.
  • In the same blender, add the tomato, leftover ginger and garlic, cumin powder, turmeric powder and coriander powder and make a fine paste.
  • Heat oil in a wok, add the asafoetida, black peppercorns and cloves.
  • Add the onions and sauté them. Add the tomato paste and cook on a low flame till the masala is done.
  • Add the chickpea paste and continue cooking on a low flame. Add the kitchen king masala and ½ cup of water and let it cook.
  • Now add the kasoori methi and salt to taste. Add water to get a gravy of your desired consistency.
  • Just before serving, add the koftas to the gravy. Serve with boiled rice.

Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba

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