Gajar ke Kofte
The other day I bought a huge bag of rainbow carrots from Costco. At first I was excited about making many things but the excitement subsided as I opened a 5 pound bag full of giant colorful carrots. Then came the struggle of finishing them before they wither off.
I made carrot oat meals, salad and soup but the bag of carrots still looked full. So I tried my own imagination to make Carrot Koftas which are also called Gajar ke Kofte. Something similar to the vegan meatballs. You can say that the recipe is entirely vegan in my case.
Kofta is usually a deep fried, soft, round ball which can be either be made with meat or vegetables. In my case, I’m using Rainbow Carrots and gramflour as the main ingredient. These Koftas are then dunked into super lush gravy and devoured with breads or rice. I love both the combination.
So far these Koftas were usually deep fried in oil and then dunked into the gravy. However, in the recent years, many versions of baked or shallow fried Koftas have come into existence. If you, like me, want to opt for less oil intake, I suggest you to go for shallow fried version. Shallow fried Koftas can be made in a shallow pan with minimum oil or in an Appe pan (Paniyaram pan/ mini pancakes pan)
I have used my newly purchased Appe pan and my joy after seeing the perfect round Koftas, priceless!
How is the gravy made?
I have kept the gravy very basic of onions, desiccated coconut and tomatoes, but you can add some yogurt or cream to make the gravy slightly thick.
Saute the onions and tomatoes with chopped garlic until they turn golden brown. Then, turn off the heat and let them cool. Once cool, grind the mixture to a fine paste. Add this paste to the wok and let it simmer. Add teaspoon of chili powder, garam masala and salt as per taste. At this point, you can add some yogurt into this gravy to get a creamy texture. I have avoided this step. Once the gravy gets a rolling boil, turn off the flame and let it sit for sometime. Add the Koftas only while serving or else the Koftas may get soggy.
- For the Koftas
- 3 carrots finely grated
- 1 cup of flattened rice
- ½ cup of gram flour
- 1 tbsp of salt
- 1 tbsp chili powder
- 1 tbsp of coriander powder
- 4 tsp oil for frying
- For the Gravy
- 2 tbsp oil
- 1 large onion roughly chopped
- 2 tomatoes roughly chopped
- 2 cloves of garlic
- 1 inch ginger
- ¼ cup desiccated coconut
- 2 chilies
- 2 tsp of yogurt
- salt as per taste
- 1 tsp of Garam masala
- 1 tsp of chili powder(adjust as per choice)
- 1 tsp turmeric powder
- 1 tsp asafoetida
- ½ cup water
- Clean and peel the skin of the carrots.
- In a bowl, finely grate all the carrots.
- Soak flattened rice- poha into running water and add this moist Poha to the bowl.
- Add gram flour to this mixture along with chili powder, coriander powder and salt.
- Mix everything together until dough forms. Add little water if you feel the dough does not come together properly.
- Make small balls and shallow fry them in a shallow pan with little oil. You can also cook them in an Appe pan.
- Cook them until slightly brown and transfer them to another bowl.
- Heat a heavy bottom pan on a medium flame.
- Add oil to the pan and let it heat.
- Add ginger and garlic and let it cook until brown. Add turmeric and Asafoetida.
- To this add onions, chilies and tomatoes and saute them until golden brown.
- Once they look cooked, turn off the flame and let it cool down. Make a fine paste of this mixture in a grinder.
- In the same pan, add this paste along with ½ cup water. Add chili powder and garam masala and salt.
- Check to adjust the taste and let it simmer for some time.
- Once the gravy comes to a rolling boil, turn off the flame.
- Assemble the bowl with gravy and then the Koftas before serving.
I assure you, this recipe is worth a try. Super lush gravy and moist Koftas are just the best way to finish off a comfy weekend dinner or cozy party. If you give this recipe a try, do let me know by tagging me on instagram or drop me a comment. 🙂