Get ready to taste the exquisite flavors of 'Kamal Kakdi Ke Kofte,' featuring tender lotus stems and creamy potatoes expertly cooked in a rich and aromatic onion-tomato gravy, a fusion that will surely win your heart.

KAMAL KAKDI KE KOFTE

Ingredients

Kofte
250 gms lotus stem (kamal kakdi), cleaned, grated and soaked in water
2 medium potatoes, peeled, grated and soaked in water
Salt to taste
1 tbsp chopped ginger
¼ tsp red chilli powder
3 tbsps gram flour (besan)
1 tbsp cornstarch
Oil for deep frying
Gravy
1 tbsp oil
2 medium onions, roughly chopped
1½ tbsps ginger-garlic paste
½ tsp turmeric powder
2 tsps coriander powder
1 tsp red chilli powder
2 medium tomatoes, pureed
1 tbsp gram flour (besan)
2 tbsps chopped fresh coriander leaves
Salt to taste
½ tsp garam masala powder

Method

1. Squeeze the grated lotus stem to remove all water and put into a bowl. Similarly squeeze potatoes and put into the same bowl.
2. Add salt, ginger, red chilli powder, gram flour and cornstarch and mix well. Shape into small balls.
3. Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden.
4. Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.
5. Add tomato puree and mix and continue to saute. Add ¼ cup water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.
6. Mix gram flour in ¼ cup water till lump free. Add this to the gravy and cook till the gram flour gets cooked.
7. Drain kofte and add to the gravy and simmer for a few minutes.
8. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes.
9. Serve hot.

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