Aam Puri Kofta Bemisaal

THE CREATIVE RECIPE OF A MALAI KOFTA BEEN FUSED WITH FLESHY CHUNKS OF TOTAPURI MANGOES WELL BLENDED WITH MANGO PUREE INTO THE GRAVY GIVING A TANTALISING TASTE AS TO THE JUICY – FRUITY FLAVOR OF A RICH AAMPURI KOFTA TRULY BE-MISAAL IN A CLASS OF IT’S OWN.



For the TOTAPURI mango stuffed Kofta:

500 g. Boilled potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai.

3 – Large TOTAPURI mangoes

4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chilies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chili powder
1/2 tsp cardamom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the Kofta

For the TOTAPURI MANGO flavored Gravy:

250 g of crushed segments of mango
2 medium onions, chopped
3 flakes garlic, crushed
1 inch ginger, crushed
3 large tomatoes, pureed
1 tsp red-chili powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make AAMPURI KOFTA:

  • Wash, peel & slice the fleshy TOTAPURI MANGOES & keep aside, peel & grate boiled potatoes.
  • Mix all the other ingredients for the Kofta into a paste.
  • Make rounds of the potato- paneer dough and place a little of a chunk of mango in the centre of the prepared mixture and seal it in the shape of a mango.
  • Seal the edges and shape into stuffed mango shaped bombs. Deep fry each Kofta till golden brown. Drain and keep aside.
  • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
  • Add the pureed tomatoes and the masala powders.
  • Add the sugar and the ground peanuts.
  • The gravy will begin to thicken.
  • You can also add some malai to thicken it some more.
  • Mix in some water if necessary.
  • Now add the RESIDUE BLEND OF THE MANGO PUREE
  • When the gravy comes to a boil, add the Kofta.- SLIT OPEN INTO TWO – AS SHOWN IN THE PHOTOGRAPH
  • Heat through and serve the Aampuri Kofta bemisal.
  • Note: In this Aampuri Kofta Bemisaal recipe, the Koftas should be put in just before eating the dish or else they will turn soggy.

(Courtesy: Executive Chef Aman Tandon from the Pride Hotels Ahmedabad)

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