Chane Ke Kofte, is what I made for our Lockdown Theme at RD Meetup over Zoom. Ya, why should be not meet up and discuss healthy recipes . Right?
Why Chane Ke Kofte? Well I had some boiled left over Kabuli Chana and also had limited quantity of Besan which I wanted to save for Kadhi. Then next one of our friends in the Meetup eats Gluten free. So most of the times we end up making Gluten Free food when she is joining. Though this was online meetup for wanted to be as close as realistic so followed our ritual 🙂
Good thing about these Chane Ke Kofte is that they come out super soft as koftas. They are rich in protein and fibre too. Combine it with some steamed rice and you are set for a good wholesome menu. We added some homemade yoghurt for the lunch too. Can’t tell you how light it feels after keeping a low portion and meal but still sticking to a healthy version.
Healthy? How? Ya, so what if they are kofte, using Appe Pan is always the option. If not Appe Pan you can simply air fry them. Or even use a pan to make small and flat patties and add in the gravy. As long as idea is to eat healthy food which is tasty too solutions will come over naturally. I prefer going low on sugar , salt, oil and bottled food. This just takes care of most of my cooking, rest being a foodie recipes come naturally to me.
Oh Ya! One thing I added at the end was a tsp of ghee. What a next level taste to my spicy gravy with some steamed rice. So ya while I don’t use ghee in my regular cooking considering its heating point is low, I never miss to add it in my food specially dals, gravies and khichadi. On that note lets get to the recipe here.
Chane Ke Kofte
A simple, healthy and gluten free recipe of using limited ingredients during this lockdown time.
Ingredients
- 1 cup Boiled Chickpeas
- 1 Onion Chopped
- 1 Tomato
- 2 tbsp Ginger
- 2 cloves Garlic
- 1 Green Chilli
- 1 tbsp Cumin Powder
- 4 Black pepper corns
- 2 Cloves
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tbsp Kitchen King Masala
- 1 tsp Kasoori Methi
- 1 tsp Salt
- 2 tbsp Oil
- 1 tsp Asafoetida
Instructions
In a blender add boiled chikpeas, salt, cumin seeds, green chilli, 1 tbsp ginger and 1 clove garlic and make a paste of it. Try to not add water if possible.
Now make small balls with this mixture and cook in appe pan till they are crisp from all sides. Save around 2 tbsp of chickpeas paste for the gravy.
In the same blender add tomatoes, left over ginger and garlic , cumin powder, turmeric powder and coriander powder and make a fine paste.
In a wok heat up 1 tbsp on oil and add asafoetida, black pepper corn and cloves.
Add onions and saute them and add tomato paste and cook on slow flame till the masala is done.
Mix the chick peas paste and cook on slow and then add kitchen king masala and 1/2 cup water and let it cook.
Now add kasoori methi and salt to taste and then some more water for a thick gravy.
At the time of serving only add the chana balls into the gravy and serve with boiled rice.