Ingredients:
For koftha –
Spinach/ palak – 100 Gms,(washed ,picked and chopped fine),
Onion – 1,medium,chopped fine,
Green chilli paste – 1/2 TSP,
Chopped ginger – 1/2 TSP,
Salt,
Channa dal – 30 Gms ,(soaked for 2 hrs ),
Besan – 2 Tablesp,
Jeera – 1/4 TSP,
Oil to deep fry koftha,
For gravy–
Onion – 1,medium,sliced fine,
Red chilli powder – 1/2 TSP,
Dhania powder – 2 TSP,
Garam masala – 1/4 TSP,
Green chilli – 2,cut length wise into two,
Ginger garlic paste – 1/2 TSP,
Salt,
Haldi – A pinch,
Thick Curds – 3 Tablesp,
Oil – 2 Tablesp,
Method:
1).Drain the gram dal and grind it into a smooth paste.Add all the ingredients under koftha ( except oil and besan) and pulse mixie once.
2).Add besan and prepare round gooseberry size koftha . Deep fry them in oil and keep them aside.
3).Heat oil (for gravy ) add onions and chilli ,fry till onion turns pink.Add ginger garlic paste and fry till raw smell goes.
4).Add dhania powder, haldi and red chilli powder.Fry for a minute.Add well churned curds and salt.
5).Cover and let it simmer for few minutes.Add water to prepare gravy.Lastly add garam masala and mix well.
6).Drop the koftha and let them soak for 2 minutes before serving.
Tip:
Do not keep the koftha in gravy for long as they become soggy.These koftha can be cooked in air fryer.