Ingredients
- Broccoli – 500 gms, florets
- Hung curd – ½ cup
- Cheese – 3 tbsps, grated
- Fresh breadcrumbs – 1 cup
- Oregano or mixed herbs – 1 tsp
- Green chillies – 4, chopped
- Butter – 2 tsp
- Oil for frying
- Salt to taste
For White Gravy
- Cashew nuts – 1 cup, broken
- Melon seeds – 1 tbsp
- Poppy Seeds – 1 tbsp, soak in water for 15 minutes
- Tomato puree – 2 tbsp
- Thick fresh cream – 1 cup
Preparation Method
- To prepare fresh breadcrumbs, take 2-3 slices of white or brown bread and remove the crusts.
- Break into small pieces and dry grind in a mixer to obtain crumbs.
- Heat the butter and sauté the broccoli on a medium flame for 2-3 minutes.
- Remove and cool. In a mixer, blend together the sauted broccoli florets, hung curd, breadcrumbs and mixed herbs.
- Transfer to a mixing bowl and add the cheese and the green chillies.
- Add salt to taste and divide into small portions.
- Grease your palms and shape each portion into a ball.
- Heat the oil and deep-fry these balls till they are golden brown.
- Drain out excess oil in tissue paper.
- Remove the oil from the kadai, leaving only 2-3 tsps.
- Grind the ingredients for the white gravy together and cook for 2-3 minutes.
- Mix in 1 cup of water and salt to taste.
- Add the tomato puree and bring to the boil.
- Put off the flame and mix in the fresh cream.
- Transfer to a serving bowl.
- Place the koftas and serve with roti/parathas.
