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A delectable bread kofta recipe cooked in a spicy onion tomato based gravy.
- Cut the border of the each bread and cut into half.
- In a bowl, combine all the ingredients except the bread slices and mix well.
- Divide the mixture into 20 equal portions and roll it into a small balls. Keep aside.
- In a small bowl add little water and soak the bread, remove and squeeze the water from the bread.
- Add the paneer mixture balls in one half piece of bread and roll it into a small ball.
- Repeat the process with the remaining ingredients to make more bread koftas.
- Heat the oil in a kadhai and deep-fry till it turns golden brown from all the sides.
- Combine all the ingredients except the tomato puree and oil and blend in a mixer into a smooth paste. Keep aside.
- Heat the oil in a pan, add the grounded masala and saute on a slow flame for 10 minutes.
- Add the tomato gravy, salt and 2 small cups of water, mix well and simmer on a slow flame for 10 minutes or till the oil leaves the gravy.
- Just before serving, place the bread koftas and pour the gravy on top of it.
- Serve hot garnished with coriander and fresh cream.
This recipe was contributed by bhavna_acharya on 17 Aug 2011
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