Ingredients with Measurements:
- 1 cup dried plums (aloo bukhara)
- 2 medium potatoes, boiled and mashed
- 1/2 cup gram flour (besan)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp coriander powder (dhania powder)
- 1/2 tsp red chili powder (lal mirch powder)
- 1/4 tsp turmeric powder (haldi powder)
- Salt to taste
- Oil for frying
Special equipment needed: None
Step-by-step instructions:
a. Soak the dried plums in warm water for 30 minutes.
b. Drain the water and mash the plums.
c. In a mixing bowl, add mashed potatoes, mashed plums, gram flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
d. Heat oil in a deep frying pan.
e. Take a small portion of the mixture and shape it into a ball.
f. Gently drop the ball into the hot oil and fry until golden brown.
g. Repeat the process with the remaining mixture.
h. Drain the koftas on a paper towel to remove excess oil.
45 minutes
5. Temperature: Medium-high heat for frying
Serving size: 4-5 people
Nutritional information:
- Calories: 200 per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Chickpea flour can be used instead of gram flour.
- Dried apricots or figs can be used instead of dried plums.
Variations:
- Koftas can be served with a tomato-based gravy.
- Koftas can be stuffed with paneer or cheese.
Tips and tricks:
- Make sure the oil is hot enough before frying the koftas.
- Do not overcrowd the pan while frying.
- Mash the plums well to avoid lumps in the koftas.
Storage instructions:
- Koftas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Koftas can be reheated in a microwave or oven.
Presentation ideas:
- Serve the koftas on a platter with toothpicks for easy serving.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Serve with naan or rice.
Troubleshooting advice:
- If the koftas are breaking while frying, add more gram flour to the mixture.
Food safety advice:
- Make sure the koftas are cooked thoroughly before serving.
Food history:
- Aloo Bukhara Kofta is a popular dish in North Indian cuisine.
Flavor profiles:
- Sweet and tangy from the dried plums, spicy from the chili powder, and earthy from the cumin and coriander powder.
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Indian