Chana Kofta Recipe

Ingredients

• 
  
• For Chana Masala
• White Chickpeas : 300 gm
• Baking Soda : 1 teaspoon
• Oil : half cup
• Onion (finely chopped) : 1 medium
• National Ginger & Garlic Paste : 2 tablespoon each
• National Chili Powder : 2 tablespoon
• National Turmeric Powder : 2 teaspoon
• National Cumin Seeds : 2 teaspoon
• National Iodized Salt : to taste
• Ajwain (Carom Seeds) : 1 teaspoon
• Green Chili (chopped) : 4
• Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
• National Garam Masala : 1 & 1/2 tablespoons
• National Black Pepper Powder : 1 teaspoon
• For Kofta
• Beef Minced : 400 gm
• Onion (finely chopped) : 2 medium
• Green Chili (chopped) : 3
• National Kofta Masala : 1 tablespoon
• National Iodized Salt : 1/4 teaspoon
• Yogurt (beaten) : 3 tablespoons
• Oil : 6 tablespoons

Method

• For Kofta
• Combine all the ingredients in a food processor and blend to a fine mixture. Make 9-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside.
• For Chana Masala
• Soak the chickpeas, in plenty of water and baking soda, for 6-9 hours; thoroughly rinse with fresh water.
• Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-6 hours on a low heat. Once done, keep aside for later.
• In a sauce pan fry the onions till light brown in color.
• Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 6 minutes, using a splash of water to prevent from burning.
• To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 6 minutes.
• Turn the heat low. Add the cooked koftas & put it on dum.
• To finish; sprinkle National Garam Masala and National Black Pepper Powder.