Crispy lotus stem koftas taste heavenly when mixed with a spicy onion tomato masala.BHEIN KE KOFTEIngredients1½ cups chopped lotus stem, soaked in waterSalt to taste2 tsps red chilli powder 1 tsp turmeric powder2 green chillies, chopped 1 tbsp ginger-garlic paste2 tbsps yogurt 2½ tbsps gram flour (besan)1½ tbsps oil + for deep frying1 tsp cumin seeds¼ tsp asafoetida (hing)1 bay leaf2 medium onions, peeled and pureed1 tsp finely chopped ginger½ tsp finely chopped garlic1tsp coriander powder1cup tomato pureeChopped fresh coriander leaves for garnishMethod1. Squeeze out the moisture from the soaked lotus stem. Transfer in a bowl. Add salt, 1 tsp red chilli powder, ½ tsp turmeric powder, ½ green chilli, ginger-garlic paste, yogurt and gram flour. Mix well. Shape the mixture into medium sized koftas.2. Heat sufficient oil to medium hot temperature in a kadai, add the koftas and deep fry till golden brown. Drain on an absorbent paper.3. Heat remaining oil in a non-stick deep pan, add cumin seeds and asafoetida. Sauté for a minute till cumin changes colour.4. Add bay leaf and onion. Sauté on medium heat for 1-1½ minute or till onions turn golden brown in colour.5. Add ginger and garlic. Sauté for few seconds or till raw aroma goes away.6. Add salt, remaining red chilli powder, remaining turmeric powder, remaining green chilli and coriander powder. Add little water and mix well. Add tomato puree and add little water. Sauté on medium heat for 5 minutes or till oil separates.7. Add sufficient water and mix well. Cover and cook on medium heat for 15 minutes.8. Serve hot, garnished with coriander.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #BheinKeKofte
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