Here is Suran Ke Kofte and why did I make these? Well just because I am one big kofta fan. Since childhood I have loved eating Lauki ke kofte. However now when I make kofta’s I do not deep fry, instead use my appe pan for the same and they work superbly well.
Infact not just these Suran Ke Kofte , I used appe pan for pretty much most of the fried food to be turned non fired eg cheese balls, pakora kadhi etc. Now coming to Suran or Yam, they are full on fibre , potassium, vitamins and other minerals too. Though Yam isn’t a common food but it definitely can be used in various ways and they all would for sure taste good.
Now while we make Suran Ke Kofte in appe pan they would be little softer. Hence they should be added in the gravy just before serving and not over cooked. Too much cooking with make these Suran Ke Kofte break in the gravy itself. These tasty balls need to be just put at the right time.
These Suran koftes are absolutely tasty and one can make is own changes. While I used oats, you can use some makhana powder too for binding it well together. So go ahead and try your hands with Suran Ke Kofte.
Suran Ke Kofte
Ingredients
- 2 cups Boiled Yam
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1 cup Chopped Onions
- 2 tbsp Chopped Coriander
- 1 Green Chilli
- 1 tsp Cumin Powder
- 2 tsp Garam Masala
- 1 tbsp Lemon Juice
- 1/2 Tomato Puree
- 1 tsp Kasoori Methi
- 1 tsp Salt
- 2 tbsp Oil
- 1 tbsp Oats Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
Instructions
Heat 1 tsp oil and saute 1 tsp ginger, 1 tsp garlic and green chillies and then add 2 tbsp onions.
Add mashed yam and mix well with some salt, tsp cumin powder, 1 tsp garam masala, lemon juice and green coriander .
Once yam is cooked well add little oats powder and mix again. Let it rest in refrigerator for 15 mins.
Now make small balls and cook on slow flame with some oil in appe pan. You can also deep fry if you fine with that.
For the gravy, heat 1 tbsp oil and saute onions with ginger garlic paste for 2 mins.
Add tomato puree and cook till the masala is all done.
Add turmeric powder, coriander powder, red chilli powder and salt and cook it for another 1 min. Masala will leave oil and would become one lump.
Add kasoori methi and some water for the gravy. Mix the masala well and let it come to boil.
Now serve the yam balls in a serving dish and pour the gravy over it and then garnish with fresh coriander and serve with rice or roti.