Chana Kofta Curry | Chickpea Koftas in Aromatic Sauce
(0)
35 min
Quick
Sezamo
Descoperă savoarea autentică a Indiei: chifteluțe fragede și aromate din năut (kofta) parfumate cu ghimbir și mirodenii calde, rumenite fin și învăluite într-un sos catifelat de roșii și lapte de cocos. Un preparat vegetarian festiv, sățios și plin de prospețime!
Ingredients
Preparation method
Preparing the mixture and shaping the koftas
Drain and rinse the chickpeas under cold running water, then let them dry slightly on a paper towel. Put the chickpeas in a food processor along with 1 crushed garlic clove, 10 g of freshly grated ginger, half a teaspoon of ground cumin, half a teaspoon of turmeric, and a generous pinch of salt.
Pulse the mixture in short bursts until you get a thick and slightly grainy paste, without turning it into a completely smooth puree. Transfer the mixture to a large bowl, incorporate the 2 tablespoons of white wheat flour to bind, and mix well. With lightly moistened palms, shape walnut-sized round balls (about 12-14 pieces).
Browning the koftas
In a large, deep frying pan or a non-stick saucepan, heat 2 tablespoons of sunflower oil over medium heat. Place the chickpea balls in the pan and brown them carefully on all sides for 6-8 minutes, gently rotating them until they develop a golden, crispy crust. Carefully remove them onto a plate lined with paper towels and keep them warm.
Chef's tip
For easier handling and to help them hold their shape during frying, refrigerate the shaped koftas for 15-20 minutes before browning.
If you prefer a lighter version, you can bake the koftas in a preheated oven at 200°C for 18-20 minutes, flipping them halfway through.
15 min
Under an hour
