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Home  ?  Recipes  ?  Vegetarian  ?  Soojee ke Kofte

Soojee ke Kofte

fried semolina balls in a gravy
Recipe By : Niru Gupta
Type: Vegetarian Serving: 4


  • Semolina (Soojee) 6 tbsp
  • Clarified Butter (Ghee) 1 tbsp
  • Water 1 cup
  • Salt 1 tsp or to taste
  • Coriander leaves (Hara Dhania), chopped 1 tbsp
  • Green chillies, chopped to taste
  • Kali Mirch tsp
  • Dry semolina (soojee) for coating
  • Oil for deep-frying
  • The Gravy:
  • Clarified Butter (Ghee) 2 tbsp
  • Cumin seeds (Jeera) 1 tsp
  • Asafoetida (Heeng) tsp
  • Ginger, chopped fine 1 tsp
  • Grated tomato         1 cup
  • Salt 1 tsp or to taste
  • Chilli powder tsp or to taste
  • Garam masala tsp
  • Clotted cream (Malai) or cream 2 tbsp
  • Coriander leaves (Hara Dhania), chopped to garnish


  • Make the koftas: heat the ghee and add soojee. Saute till slightly colored. Add water and salt and cook till thick.
  • Take pan off the heat and mix in the dhania, chillies and kali mirch. When cool enough to handle, form into round balls and leave to cool.

  • Roll the koftas into the dry soojee to coat, dust off the extra soojee and deep fry till brown and keep aside.

  • Make the gravy: heat the ghee and add the jeera and heeng. Add ginger and brown a little. Add the tomato puree and 1 cup water, salt, chilli powder and garam masala. Bring to a boil and simmer for 2-3 minutes.

  • Just before serving, bring the gravy to a boil, add the koftas and simmer till heated through.

  • Serve garnished with the cream and the dhania.

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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