Chane Ke Kofte 

INGREDIENTS

• 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

METHOD

• 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.