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Sunday, September 29, 2013

Chickpea Kofta with Yogurt-Corriander Dip

Posting a recipe after a long gap. This recipe is from a Turkish recipe book gifted to me by friends at work. An easy to make healthy snack, Chickpea Koftas are extremely delicate and they will just melt in your mouth. It was total hit with the family.

Kofta -
Chickpea - 250 gms canned (these are already cooked) or soaked overnight and pressure cooked.
Extra virgin olive oil - 2 tbsp
Red onion - 1 medium sized, finely chopped
Cumin seeds - 1 ½ tsp, coarsely crushed
Coriander seeds - 1 ½ tsp, coarsely crushed
Paprika/Chilly powder - 1 tsp
Lemon zest - from 1 whole medium sized lemon
Coriander Leaves - handful, chopped
Chickpea flour - 2 tbsp
Pepper powder
Salt to taste
Little water to avoid kofta mixture from drying
Oil for shallow frying the koftas'
Dip -
Yogurt - 1 cup
Coriander - 1/4 cup, chopped
Lemon - 1/2
Garlic - 2 cloves, minced
Grind chickpea into a paste in a food processor. Add chopped onion, cumin seeds, coriander seeds, paprika, lemon zest, coriander leaves, chickpea flour olive oil. Sprinkle freshly crushed pepper powder and adjust seasoning. Mix to incorporate all the ingredients. Sprinkle water if the mixture is dry. The mixture needs to be sufficiently moist to hold the kofta shape. Now make koftas out of the mixture. This should fetch you around 15 koftas.
Heat oil in a flat pan, and shallow fry the koftas on both side until golden brown. Handle the kofta with care, since they are quite delicate.
For the dip, mix together all the ingredients. Enjoy these lovely koftas' and don't forget to leave in your comments on what worked and what didn't.


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