Falahari Nargisi Kofta

In the early nineteenth century, the British assertion of scotch eggs to be eaten with sauce clearly points to its Indian roots. The word ‘kofta’, which is so common in the Indian cuisine, was coined in medieval India. As Indian cuisine is known for innovations and improvisations, it is said that there was once an adventurous Indian khansama, i.e., a cook who wanted to reinvent the traditional kofta curry. Thus, he coated a hard-boiled egg with lamb mince, deep fried it and did cut the same into two halves, where each half resembled Nargis, i.e., the eye of a beautiful girl. So, it was named as Nargisi kofta.

Nargisi kofta is definitely a non-vegetarian dish but now there are so many vegetarian versions available. To take this one step further, I decided to make falahari nargisi kofta with minimal spices that are common for fasting and that turned out awesome in taste. Served with Sama ke Chawal, it was amazing. To believe this, you have to make it yourselves!

 Ingredients for Kofta:

1. Boiled potato-2
2. Beetroot-1/2 (Grated)
3. Ginger- 1tsp. grated
4. Green chilis- finely chopper-5
5. Cilantro- finely chopped-2tsp.
6. Cashew halves-8
7. Raisin-15
8. Sendha namak
9.  Amchoor powder-3 tsp.
10. Singhade ka aata or chestnut flour -3tbsp.
11. Black pepper powder-1 tsp. and amchoor powder-1 tsp.
    
12. Oil-2tsp. plus for frying koftas
    

Procedure:

• Peel and grate or mash boild potato.
• Heat 2 tsp. oil in a pan and chopped green chilies and grated ginger.
• Now add grated beetroot and saute on high flame for 1 minute.
• Add Cashew halves, stir for a moment, now add raisins and mashed potato and salt and amchur powder.
• Mix for  minutes on medium low flame and set aside to cool it down.
• Make a thick batter of singhada flour with salt, black pepper powder and amchur powder mentioned in ingredient list 11 and heat oil in a deep frying pan to fry koftas.
• Make balls of your choice of cooled mixture, make sure they are not very big and dip them in the batter and fry till golden.
• Nargisi koftas are ready, you can serve them as dry by cutting them in halves too.
• We are having this for dinner and serving with vrat ke chawal, so we'll prepare the gravy too.

Ingredients for Gravy:

1. Tomatoes-2 large
2. Coriander/Cilantro  leaves-1/2 cup (blended with 1/4 cup water
3. Green chilies-5
4. Black pepper-4-6
5. Cumin seeds-1 tsp.
6. Ginger-1/2" piece
7. Water-1/2 cup
8. Cream-1/4 cup
9. Walnut- tbsp-finely chopped
10. singhada flour-1 tbsp for thickening
11. Sendha namak
12. Sugar-1 tsp. (Optional)
13. Oil-2 tbsp.

Procedure:

• Cut and Boil tomatoes in 1/2 cup water. ( I just blended it without boiling.)
  • Grind black pepper and cumin and then blend with tomatoes, ginger and green chilies.
  • Add oil in a pot and give a tadka of cumin seeds.
  • Add blended tomatoes and stir.
  • Also add salt and sugar and keep stirring for 5 minutes.
  • Now add blended cilantro and continue stirring, cilantro will give a nice aroma and color to the curry.
  • Add singhade ka aata and bhuno further.
  • After about 7-8 minutes bhunoing on low medium flame, add cream.
  • Keep stirring.
  • When masala is cooked, add about 1/2 cup water and throw koftas in it, reserve some to garnish later.
  • Turn off the heat and garnish with cilantro leaves.
  • I served this with vrat ke chawal and kheer.

   
  P.S.
  You can use curd and khoya in masala, mashed paneer in koftas and kutu, rajgira flour in place of singhade ka aata. I just wanted to not keep it heavy, so did not use dahi, khoya or paneer. Make and surprise your family as I did!