Bread Kofta


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A delectable bread kofta recipe cooked in a spicy onion tomato based gravy.

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Bread Kofta recipe - How to make Bread Kofta

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Kofta
10 sliced bread
200 gms grated paneer (cottage cheese)
5-6 finely chopped cashewnut (kaju)
10-12 finely chopped raisins (kismis)
1 tsp finely chopped green chillies
1/2 tbsp lemon juice
1/2 tsp sugar
1/2 cup chopped coriander (dhania)
salt to taste
oil for deep frying

For The Gravy
1 onion
1 tbsp garlic (lehsun)
1 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
3 dry red chillies
3 green chillies
1 tsp ginger (adrak)
1 cup grated fresh coconut
2 tbsp oil
1 1/2 cups tomato puree
salt to taste

For The Garnish
chopped coriander (dhania)
fresh cream
Method
For the kofta

    For the kofta
  1. Cut the border of the each bread and cut into half.
  2. In a bowl, combine all the ingredients except the bread slices and mix well.
  3. Divide the mixture into 20 equal portions and roll it into a small balls. Keep aside.
  4. In a small bowl add little water and soak the bread, remove and squeeze the water from the bread.
  5. Add the paneer mixture balls in one half piece of bread and roll it into a small ball.
  6. Repeat the process with the remaining ingredients to make more bread koftas.
  7. Heat the oil in a kadhai and deep-fry till it turns golden brown from all the sides.

For the gravy

    For the gravy
  1. Combine all the ingredients except the tomato puree and oil and blend in a mixer into a smooth paste. Keep aside.
  2. Heat the oil in a pan, add the grounded masala and saute on a slow flame for 10 minutes.
  3. 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.

How to proceed

    How to proceed
  1. Just before serving, place the bread koftas and pour the gravy on top of it.
  2. Serve hot garnished with coriander and fresh cream.


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This recipe was contributed by bhavna_acharya on 17 Aug 2011


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