Veg. Nargisi Kofta

Name: Veg. Nargisi Kofta
Cuisine: Indian
Ingredients: 1/2 cup soya granules soaked in lukewarm water for 15 minutes & drained; 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled; 1 tsp ginger-garlic paste; 2 tbsp fried onion; 1-2 green chilies, finely chopped; 2 tbsp oats powder; 2 tbsp roasted chickpea flour; to taste salt; 1/2 tsp turmeric powder; 1 tsp coriander-cumin powder; 1 tsp chilli powder; 1/2 tsp garam masala powder; 1 tbsp ghee; 150 grams paneer, mashed; 1 tbsp thick yoghurt; pinch turmeric powder & salt; 1/2 cup extra roasted chickpea flour / plain flour / corn flour; Some oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#masterchef - Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish can be served as an appetizer with green chutney and also as a main course. It is a must try during special occasions. I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupsoya granules soaked in lukewarm water for 15 minutes & drained
1/2 cupkabuli chana (white chickpeas), soaked overnight & boiled
1 tspginger-garlic paste
2 tbspfried onion
1-2green chilies, finely chopped
2 tbspoats powder
2 tbsproasted chickpea flour
to tastesalt
1/2 tspturmeric powder
1 tspcoriander-cumin powder
1 tspchilli powder
1/2 tspgaram masala powder
1 tbspghee
150 grams paneer, mashed
1 tbspthick yoghurt
pinchturmeric powder & salt
1/2 cupextra roasted chickpea flour / plain flour / corn flour
Someoil to deep fry

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Steps

1

In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions.
2

Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
3

Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
4

Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely. Make similar nargisi koftas.
5

Dust with some chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel.
6

Cut into half, lengthwise and serve them hot as an appetizer with green chutney.