This is a nice combination for rotis. I used palak and chole for the koftas and the gravy is tomato based. To make it guilt free I made the koftas in a paniyaram pan using very little oil. If you don’t mind oil, thn you can deep fry the koftas to make it tastier. This has been lying in my draft for so long. Due to my hectic schedule, I couldn’t post it last month.
For The Koftas:
Chole / Chick Peas-1/2cup
Palak / Spinach-1bunch
For The Gravy:
Red Chilly Powder-1/2tsp(adjust according to your taste)
Ginger Garlic Paste-2tsp
1. Soak the chole overnight.
2. Add 1/8cup water to palak and bring it to boil.
3. Once palak changes colour, remove from flame and drain excess water. Reserve to use it in gravy.
4. Grind it to a fine paste.
5. Add soaked chole, green chilly, cloves, garlic and salt and grind without adding water.
6. Heat a paniyaram pan and grease the moulds.
7. Take a lemon sized ball out of the mixture and place it in the mould.
8. Cook until done.
9. Transfer to a bowl.
10. Heat oil in a pan and add onion and saute until golden.
11. Add ginger garlic paste and saute until the raw smell vanishes.
12. Grind together tomatoes, coriander leaves, pudina and green chilly to a fine paste.
13. Add it to the pan and saute till oil separates.
14. Add chilly powder, coriander powder, cumin and garam masala powders along with salt. Add enough water to make the gravy.
15. Bring it to boil.
16. Add in the koftas, switch flame to low and allow it to boil for 5 minutes.
17. Transfer to a serving bowl, garnish with coriander leaves and serve hot.
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