Chickpeas Kofta Curry Ingredients:
- 2 cups of boiled chickpeas
- 1 medium baking potato, cooked, peeled and mashed
- 1 – 2 tablespoons of ground coriander
- 1/2 teaspoon of asafetida powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of turmeric
- 1 – 2 teaspoons of sea salt
- 3 tablespoons of olive or sesame oil
- 2 tablespoons of plain yogurt
- 1/2 cup of chopped parsley or coriander
- Chopped onion – 1 cup
- tomato paste – 1/2 cup
- 1/2 cup of plain yogurt
- turmeric powder – 1 1/2 tspn
- red chilly powder – 1 tspn
- coriander powder – 1 tblspn
- zeera powder – 1 tspn
- garam masala powder – 1 tsp
- salt – to taste
- oil – 3 tablespoons
How to make Chickpeas Kofta Curry:
- Soak the chickpeas in water overnight. Bring the chickpeas and their soaking liquid to a boil, reduce the heat to low and simmer and cook until the peas are soft (about 1 – 2 hours). Once they are fully boiled, drain the chickpeas well, discarding the water.
- Using a blender or food processor, process the peas until the mixture resembles coarse crumbs. Transfer two thirds of the ground chickpeas to a large bowl and add the mashed potato.
- Include the rest of the ingredients to the blender or food processor along with the remaining third of the chickpeas. Blend until the mixture turns into a smooth paste. Add this paste to the chickpeas and potato in the mixing bowl. Mix well.
- Rub your hands with some oil and shape the mixture into small balls. Add some chickpea or wheat flour, or some cornmeal if the mixture is too loose to form into balls.
- Heat 2 inches of oil in a large frying pan or wok. When the oil is hot, fry a few koftas at a time, until they turn a reddish-brown color on both sides – about 5 -7 minutes. Transfer the koftas with a slotted spoon to some paper towel to drain. Repeat the process until all are done.
- Heat oil in a broad pan/ degchi and fry onion till crisp and brown. Add ground paste and stir till oil separates. Add salt and all the powders mentioned for the curry. Saute for a minute and stir in the tomato paste. & yogurt. Cook for few minutes. Add yam paste and enough water and cook till gravy thickens.
- Arrange fried koftas in serving dish, pour hot curry on top. Serve hot with chapattis or puris.