How to make Bhein ke Kofte - SK Khazana -
Lotus stem kofta have a unique flavor that will satiate any palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus stems (bhen/bhee) (भें), Salt (नमक)
Cuisine : Punjabi, Indian
Course : Main Course Vegetarian
For more recipes related to Bhein ke Kofte - SK Khazana checkout Bhein Batate ki Sabzi, Stir Fried Lotus Stem. You can also find more Main Course Vegetarian recipes like Stir Fried Vegetables In Sichuan Sauce Brinjals In Chilli Garlic Methi Tomato Paneer Bhindi Amchur
Bhein ke Kofte - SK Khazana Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhein ke Kofte - SK Khazana Recipe
Lotus stems (bhen/bhee) grated, soaked in water 1 1/2 cups
Salt
Red chilli powder 2 tablespoons
Turmeric powder 1 teaspoon
Green chillies chopped 2
Ginger-garlic paste 1 tablespoon
Yogurt 2 to sprinkle
Gram flour (besan) 2 1/2 tablespoons
Oil 1 1/2 tablespoons + for deep frying
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Bay leaf 1
Onions peeled and ground 2 medium
Ginger 1 teaspoon
Garlic 1/2 teaspoon
Coriander powder 1 teaspoon
Tomato puree 1 cup
Fresh coriander leaves chopped for garnish
Method
Step 1
Put the grated lotus stem with the water into a strainer and press lightly to squeeze out the moisture into a bowl. Transfer into another bowl, add salt, 1 tsp red chilli powder, ½ tsp turmeric powder, ½ the chopped green chillies, ginger-garlic paste, yogurt and gram flour and mix well. Divide the mixture into equal portions and shape them into kofte.
Step 2
Heat sufficient oil in a kadai on medium heat. Slide in the kofte into hot oil and deep-fry till golden brown. Drain on absorbent paper.
Step 3
To make gravy, heat 1½ tbsps oil in a deep non-stick pan, add cumin seeds and asafoetida, mix and sauté till cumin seeds change colour.
Step 4
Add bay leaf and onion paste, mix well and sauté on medium heat for 1-1½ minutes or till mixture turns golden.
Step 5
Add ginger and garlic, mix and sauté for 30 seconds or till raw aroma goes away.
Step 6
Add salt, remaining red chilli powder, remaining turmeric powder, remaining green chilli, coriander powder and a little water and mix well. Saute for 30 seconds and add tomato puree and mix well. Saute for 5 minutes or till oil separates from the masala. Add 1 cup water, mix well, cover and cook for 10-15 minutes.
Step 7
Spread the gravy in a serving bowl, keep the kofte on it, garnish with coriander leaves and serve hot with roti, naan or parantha.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
