Friday, April 8, 2011

Onion Koftas with Yogurt dip


500 gm of onions, thinly sliced
1 tsp of coriander powder
1 tsp of cumin powder
1/2 teaspoon of turmeric powder
2 green chillies, deseeded & finely chopped
3/4 cup of besan flour / gram flour / chickpea flour
2 tablespoon of chopped fresh coriander
1/2 teaspoon of baking powder(optional)
Salt as required
Oil for deep frying

For yogurt dip

1 cup of yogurt
1/2 teaspoon of red chilli powder
1/2 table spoon finely chopped fresh coriander
salt as required.


Place the onions in colander or strainer, add the salt & mix it well. Keep it aside for 30 to 45 minutes, tossing twice.

Squeeze out any extra moisture in the onion and place into the bowl. Add coriander powder, cumin powder, turmeric powder, green chillies, fresh coriander and mix well.

Add besan flour and baking powder to the onion mixture. Mix everything well with hand.

Shape the mixture by hand into small size balls.Gentle pressure is enough.

Heat the oil , fry the koftas 4 to 5 at a time cooked until it become deep golden brown

Remove with a slotted spoon and drain the excess oil on paper towels.

For yogurt dip
In a cup of yogurt add pinch of salt, red chilli powder, finely chopped coriander and mix it well.

Pour some yogurt dip in a plate, arrange some koftas on top and serve it warm.

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