RAW PAPAYA KOFTA
KOFTAS are something , which I prepare quite often, with variations .
Variations in the sense , the vegetable which I use for its preparation.
Normally I would have “ Lauki” most of the time . Other than this there are a couple of vegetables , which I go for if they are available .
One such veggie is “Raw Papaya”!
The other day , there was more than a quarter of leftover Raw Papaya ,after preparing the salad , and the “ Paratha.
So I decided to go for
RAW PAPAYA KOFTA
In my house I need to prepare “Kofta” in large quantities ,as it is consumed as a snack too !
Almost for all the “ Koftas” my gravy is the same .
If anything is different , it is “ Kofta “ as each of the vegetable needs a different treatment while preparing it
Ingredients for KOFTA
2 cups of grated raw papaya
Salt as per requirement
¼ Teaspoon of Turmeric powder
1 Teaspoon of Garam Masala .
1 green chilly , very finely chopped
½ inch of ginger grated
1-2 Teaspoons of coriander leaves finely chopped
2 -3 pods of garlic grated ( Optional )
1 small onion very finely chopped ( Optional)
2-4 Tablespoons of Besan/ Gram Flour
Oil for frying.
Ingredients for Gravy
2-3 large onions
4 medium size Tomatoes
.4-5 Garlic pods
1 inch piece of Ginger
1 cup Thick Curd
Salt As per required
½ Teaspoon of Turmeric powder
Spices
2 Tablespoons of Coriander seeds
1 Tablespoon of Jeera
5-6 Cloves
1 inch piece of Cinnamon
3-4 Green Cardamom
3-4 Dry Red chillies
For tempering
2 Bay leaves
½ Teaspoon of Jeera
2 Tablespoons of Cooking oil
1 Teaspoon of Ghee
For Garnishing
2 Tablespoons of Coriander leaves finely chopped .
Method
Mix the spices with Onions , Tomatoes , Ginger and Garlic and prepare a smooth paste .
Mix all the ingredients for preparing “ Koftas”. Do not add the complete Gram flour at one go . sprinkle water little by little , till it gets the consistency to make Koftas.
The reason for asking not to mix the entire Gram flour is , excess of Gram flour may not have the softness , which requires . so be careful while mixing the flour . As the batter would be ready and beat it well ,using a fork . This would allow “Koftas” to turn fluffy , once they are put in hot oil.
Here I would like to mention something . We all know that all “ Koftas” need to be fried in oil.
So to minimize the oil intake , I would suggest either to go for Shallow frying , else you may use “ Appe Patra “ , the specially designed frying pan with pits . ,
Now start preparing “ Koftas .When all would be ready , remove , that extra bit of oil from them you may spread them over a “ Kitchen Towel “ to rule out THAT extra bit of oil .
For the Gravy.
Heat a frying pan . Pour the oil and Ghee into it . When heated , add the Jeera and Bay leaves and reduce the heat .
Add the ground paste to it and stir well .
Add some water to curd and whisk it very well . Make sure that not even a tiny lumpy piece is there . This is a must as one tiny bit also would cause curdling .
When the paste starts leaving oil, add the curd and keep stirring constantly . .During this process , keep the heat medium only . Once everything comes together.Add the required amount of water and prepare the Gravy .
Garnish with the chopped Coriander leaves .
If you like , you may add all the “ Koftas “ to the gravy. Else while serving , you may place the “ Koftas “ On the serving bowl and you may pour the gravy over them .
Whichever way you prefer , enjoy your “ RAW PAPAYA KOFTAS “ with Chapatis , Parathas or Puris
Suswaad- Lalita Ki Rasoi Se 