Punjabi Chana Kofta Recipe
Punjabi chana kofta is a wonderful recipe. As its name shows, Punjabi chana kofta is an essence from the land of Punjab. Punjabi chana kofta is a typical Punjabi recipe. People of Punjab eat Punjabi chana kofta at the time of breakfast. Punjabi chana kofta is a nice combination of meatballs and chick peas. Punjabi chana kofta is a very famous dish in Lahore.
This is yet another classic recipe for Punjabi chana kofta; people also love to add paneer (cheese) into it to make it more delicious. Punjabi chana kofta is full of proteins, carbohydrates, vitamins and potassium. Punjabi chana kofta can also be eaten by people who are on dieting, they should add less oil into the gravy. Punjabi chana kofta is also liked by children because it is neither very spicy nor very mild in taste. Punjabi chana kofta is easy to make in dinner.
Punjabi chana kofta can be served with hot naan, stuffed naan or simple boiled rice. Punjabi chana kofta can be served with parathas or pooris also at the time of breakfast. Hope you like this step by step and easy recipe for Punjabi chana kofta.
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For Chana Masala
White Chickpeas: 250 gm
Baking Soda: 1/2 teaspoon
Oil: half cup
Onion (finely chopped) : 1/2 medium
Ginger & Garlic Paste: 1 tablespoon each
Chili Powder : 1 tablespoon
Turmeric Powder: 1 teaspoon
Cumin Seeds: 1 teaspoon
Iodized Salt: to taste
Ajwain (Carom Seeds): 1 teaspoon
Green Chili (chopped) : 4
Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
Garam Masala : 1 & 1/2 tablespoons
Black Pepper Powder: 1 teaspoon
For Kofta
Beef Minced: 250 gm
Onion (finely chopped) : 1 medium
Green Chili (chopped) : 4
Kofta Masala: 1 tablespoon
Iodized Salt: 1/4 teaspoon
Yogurt (beaten) : 2 tablespoons
Oil: 4 tablespoons
How to make Punjabi Chana Kofta Recipe
METHOD:
For Kofta
Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meatballs till they become light brown. Once done, keep aside.
For Chana Masala
Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water.
Boil the chickpeas using ample water until they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later.
In a saucepan fry the onions till light brown in color.
Now add Ginger Paste, Garlic Paste, Chili Powder, Turmeric Powder, Cumin Seeds, Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning.
To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes.
Turn the heat low. Add the cooked koftas & put it on dum.
To finish; sprinkle Garam Masala and Black Pepper Powder.
Serve with roti.
Posted By:
Fareed Haider, karachi