Soojee ke Kofte

Ingredients

• 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 ½ tsp
• Dry semolina (soojee) for coating
• Oil for deep-frying
• The Gravy:
• Clarified Butter (Ghee) 2 tbsp
• Cumin seeds (Jeera) 1 tsp
• Asafoetida (Heeng) ¼ tsp
• Ginger, chopped fine 1 tsp
• Grated tomato         1 cup
• Salt 1 tsp or to taste
• Chilli powder ½ tsp or to taste
• Garam masala ½ tsp
• Clotted cream (Malai) or cream 2 tbsp
• Coriander leaves (Hara Dhania), chopped to garnish

Preparation

• 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.