Monday, 13 July 2015


Baked Gajar Ke Kofte / Baked Carrot Dumplings in Spiced Gravy

I love experimenting in my kitchen, specially with Kadhi and Kofte. As many as vegetables you can cook and has less moisture can be best for experimenting in these dishes. Up to now I've made several kind of Koftas but didn't get chance to click every time but few of them I've posted here.

This time while thinking to make Koftas, I saw leftover grated carrot (after making carrot muffins). I thought to use it for Kofta dumplings. So this recipe calls for goodness of carrots. As everyone knows, Carrots are awesome source of vitamin A and C, so why not use it in more new ways to feed our kids.

Some information about Kofta, they are introduced in India by in decades ago in Mughal era. It's shaped like meatballs, sometimes coated and sometimes not then deep fried in the oil. Indian and surrounding countries Koftas are served in a spicy gravy, as the dry version is often known as Kebab.

Lets see the recipe and some pictorial about making "Baked Gajar Ke Kofte". I baked the Kofta dumplings instead of frying them, so the curry is on healthier side of Indian food. So here is the recipe for you all to try. I would love hear your take on this recipe. Until next time...............Happy Cooking friends, Saumya


For Koftas:

Grated Carrot                   - 1 cup grated
Gramflour                        - 4 tblspoon
Salt                                   - To taste
Amchoor                          - 1/2 tspoon
Garam Masala                  - 1/2 tspoon
Red Chilli Powder            - 1/4 tspoon
Baking Soda                     - 1/8 tspoon
Coriander                          - 1 tblspoon chopped
Water                                - for making batter

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Onions                               - 2 finely chopped
Garlic                                 - 4 cloves finely chopped
Ginger                                - 1/2 inch finely chopped
Tomatoes                           - 2 large finely chopped
Brown Sugar                      - 1 tspoon
Turmeric powder               - 1/4 teaspoon
Amchoor powder               - 1/4 teaspoon
Coriander powder              - 1 teaspoon
Garam masala                    - 1/2 teaspoon
Red Chili Powder              - 1/4 tspoon
Kitchen King Masala         - 2 tspoon (Optional)
Salt                                     - to taste
Oil                                      - 1 tblspoon for tempering
Water                                  - 2 cup or as per your choice of thickness
Coriander                            - 2 tblspoon finely chopped


For Kofta balls:

Mix everything listed under Kofta ingredients, except water in a bowl.

Pre-heat the oven at 200c and line a baking tray with parchment paper and grease with 3-4 drops of oil.
With the help of water mix the ingredients and form a thick batter.

Scoop the batter of desired size on the baking sheet.

Bake it on preheated oven for 15-17 minutes or until the dumplings are puffed and golden.
Do not keep the batter for long time after mixing else dumplings will not puff and result in flat and stiff.
Once baked keep the dumplings in a serving bowl.

For Kofta Gravy:

Warm 1 tblspoon oil heavy bottom pan.
Add all the cumin and hing to it. Add chopped garlic and ginger in it.

Once garlic starts to turn golden, add chopped onion and sugar into it. Sugar will help with breaking the acid of gravy and caramelising the onions.

When Onions starts to turn brown and you smell the caramelised sugar, add in the tomatoes and salt into it. Mix well.

After 2-3 minutes of mixing the tomatoes add the spices, turmeric, coriander, amchoor, red chili, garam masala and kitchen king. Mix well.

Add 2 cup of water and mix well. Cover the pan and let it simmer for 15-20 minutes on medium flame.
After 20 minutes, gravy will be cooked thoroughly and thicken a bit.

Pour the gravy over the dumplings in the bowl.

Garnish it with fresh coriander and serve hot with choice of Roti, Chapati or Paratha and rice.
These Koftas go very well in any dinner or lunch menu party. This can also be a part of your festive Thali food.

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