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Delicious jodhpuri style kofta made with kand, beetroot, potatoes and spices into kofta balls. Serve with ketchup or chutney.
- Heat the oil in a kadhai, add the kand and deep fry till they turn golden brown. Drain and keep aside.
- In the same oil, add the beetroot and deep fry till they turn golden brown and crisp. Drain on an absorbent paper and keep aside.
- Cool and blend the kand and beetroot in a mixer till smooth.
- Transfer in a pan, add the ginger-green chilli paste and spring onions and mix well.
- For the tempering, heat 1 tsp oil in a small pan and add the mustard seeds, cumin seeds and asafoetida.
- When the seeds crackle, pour this tempering over the kand mixture, add the salt and mix well.
- Divide the mixture into equal balls and shape them into small round balls.
- Combine the besan, salt, chilli powder and cumin seeds powder along with enough water to make a thick batter.
- Heat the oil in a kadhai, dip the balls in batter and deep fry till they turn golden brown.
- Serve hot with tomato ketchup or pudina chutney.
This recipe was contributed by loveeena on 23 Sep 2011
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