I love malai kofthas served at restaurants for no reason. But I have always felt that I couldn’t have more than a koftha ball.Later I found the reason baking powder used when I viewed this recipe in a TV show. Hence I made an attempt to make one health friendly version for the family. Your little one will definitely love the kofthas as it just melt in mouth. A not so spicy but an yummy,creamy side dish. Come let’s grab some cheesy,chewy kofthas 🙂
Ingredients:
For the Koftha balls-15-17 balls
- Cauliflower-1(medium sized)
- Potatoes-5(medium sized)
- Red chilly powder-1 tsp
- Ginger garlic paste-1/4 tsp
- Garam masala powder-1/4 tsp
- Coriander powder-1/4 tsp
- Corn flour-2 tbsp
- Bread crumbs-4 tbsp
- Pepper powder-1/4 tsp
- Salt-To taste
- Oil-To deep fry
- Cheese-1/2 cup(small cubes)
For the gravy/curry:(Serves 5)
- Tomato Puree-1.5 cups
- Chilly powder-1/4 tsp
- Onion-1 cup(Sliced finely)
- Ghee-2 tbsp
- Kasturi methi-1 tbsp
- Cream-3 tbsp
- Milk-1/2 cup
- Salt-To taste
To grind into a smooth paste:
- Green chiily-2
- Ginger-A piece
- Garlic-5
- Mint leaves-3
- Coriander leaves-5
Procedure:
1.Wash potatoes and pressure cook them
2.Remove the florets of cauliflower and immerse in a bowl of hot water(add a pinch of salt & turmeric powder).
3.Drain the water from caulifower after 10Â minutes and par boil them.
4.Release the pressure and peel the skin of potatoes
5.When the cauliflower is completely cooked,drain the water and cool them.
6.Mash potatoes and cauliflower along with all ingredients mentioned for koftha.(except oil,bread crumbs,cheese)
7.Make small balls and stuff the cheese inside.
8.Roll these balls and give a coating of bread crumbs.
9.Deep fry these koftha balls and strain excess oil.
10. In a kadai heat ghee and add the chopped onion.
11.Saute them well.In the meantime make a fine paste of ginger,garlic,green chilly,mint leaves & coriander leaves.
12.When the onion turns golden brown add the paste and tomato puree.
13.Mix them well and saute till raw smell vanishes.
14.Add chilly powder and half cup of water and let it boil.
15.When it thickens well,add salt,kasturi methi.
16.Simmer and add milk and fresh cream.
17.Give a quick mix and switch off. This gravy will have a thick pouring consistency.
18.Add the balls/koftha to the gravy . Do not stir rigorously.
19.Garnish with coriander leaves and serve hot.
P.S:
This dish needs utmost care and patience.
Cut the cheese into small cubes or else they might break and ooze out.
Make balls big enough to hold the cheese cubes.
Adjust the amount of salt used in gravy as we have already added salt in the koftha balls.
There must be no water in the potatoes and cauliflower.
Add corn flower according to the consistency of the mashed veggies.
You can skip cauliflower too.
You can replace cheese with paneer cubes too
You can also shred cheese and add to mashed veggies instead of stuffing.
If you prefer this for your little ones,have a word with your pediatrician. You should have introduced all ingredients separately in prior. Please use home made cheese for babies and use whole wheat bread crumbs for rolling. The kofthas as such will be enjoyed by little ones. Prefer home made cream.
Do not mix the gravy after adding the koftha balls. It would break.
Take care while frying the balls. Prefer medium flame. Ensure that they don’t break.
The base veggies are of your choice. You can even add carrot,beans.
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