February 17, 2012

Sweet Potato and Chickpea Koftas

Sweet potato and chickpea kofta


You know how you've just had enough of the regular meals and want something different sometimes. It was during those moments I picked up one of my cookbooks. Nowadays, I just find recipes through blogs and haven't used my books. But it was one of those days and I pick up "Vegetable Heaven" looking for inspiration. And when I found this recipe, my eyes lit up. "Just the thing I was looking for" I thought and coincidentally, had all the ingredients at home.

I tweaked it little bit, like every time, to match our tastes and it came out great. I made it again for Lil A's birthday and it was just as delicious.


Ingredients:
3 sweet potatoes - chopped
1 can chickpeas (1 can to 3-4 sweet potatoes is a good ratio and gives a good balance)
1 tbspoon besan
1 tspoon coriander powder
1 tspoon cumin seeds powder
1/4 tspoon red chilli powder
1 tspoon grated ginger
1 medium onion - minced
1 1/2 tomatoes - pulp
2 green chillies
1/2 tspoon turmeric powder
5-6 tbspoon oil
1 tspoon cumin seeds
1-2 bay leaves
1/2 tspoon ghee
cilantro - chopped
Salt to taste

Method:
Sweet potato and chickpea kofta
Boil the sweet potatoes for 8-9 minutes till then are soft. I used a canned chickpea and put it in the same boiling water for the last 3-4 minutes. Take out the skin of sweet potatoes and mash it with the chickpeas. Add 1tbspoon besan, 1/2 tspoon coriander, and cumin powder, 1/4 tspoon turmeric powder, and red chilli powder and chopped cliantro and salt. Mix it well with your hands. I don't completely mash the chickpeas and leave them coarse. If you want a smoother paste, you could even use a food processor.

Then make small balls using about 1 1/2 tbspoon of the mix. You should get about 10-12 koftas.

Sweet potato and chickpea kofta

I didn't deep fry it, but shallow fry in a deep pan on low heat till they brown nicely. Keep them separate.

Then in a sauce pan, add 1 tbspoon oil and temper it with cumin seeds, green chillies, and bay leaves. Add the grated ginger, saute for a minute and then add in the onion and tomatoes. Add in the rest of the coriander and cumin powder, turmeric and salt, about 1 cup of water and let it all cook together for 6-8 minutes on medium heat till it all mixes and comes together as a gravy.

Sweet potato and chickpea kofta

Add in the kofta balls and let it cook for a minutes and take it off the heat. Serve warm with hot rice or chapati, or parathas. We enjoyed ours with mixed paneer and chapatis. 

1 comment:

  1. They look delicious Mandira. Sweet potato is the in potato these days and this is the perfect way to showcase it.

    ReplyDelete

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