To start with, take a bowl and grate bottle guard in it. Expel the extra water by pressing it. Now, add gram flour, baking soda, salt, semolina, green chili paste and coriander paste. (Note: if the water is still oozing out of grated bottle guard, then dry roast it a little. It will dry the guard and there will be no juices left.

Mix the ingredients well to incorporate with each other. Take a small portion of mixture in between the palms and shape it into a round small ball. In a similar way, make as many balls as possible

Now, heat 2 cups of oil in a deep-bottomed pan and deep fry the kofta balls until golden brown in color. Drain the excess oil by using absorbent

Heat the remaining oil in a broad pan and add tomato puree in it. Cook for a few minutes until the bubble starts coming out. Now, add turmeric powder, salt, red chili powder, garam masala, coriander powder, cinnamon powder and cumin powder.

Let it simmer for 5 minutes, then add fried koftas and cook for a while. When done, transfer the kofta curry to a serving bowl and garnish with chopped coriander and parmesan cheese. Serve hot.