HIS Department - Fritters

Typical Indian Marriage talks – Groom side people asking the; To Be Bride – “Do you know cooking honey?” OR “What all do you know in cooking?”

During my marriage it was a bit different when one of my In Law side aunts mentioned “Don’t worry about cooking dear – He cooks very well - and for what he doesn’t know you can order or hire a BAI”. At that time I didn’t find this topic of much importance but when we started cooking together I felt left out; He Seriously did cook better much better than me, not that I complain infact I find this very handy :P

To be frank he cooks what he loves – so anything fried is his department. Honestly till do date I haven’t fried anything as I really can’t stand the oily heat, but that’s Okay we have our Handy Man – The Foodie :P so one of the weekends when he prepared Dudhi Koftas – He fried the fritters while I prepared a zatpat gravy for it – I don’t believe this is an authentic Kofta curry but something you can make together in quick ten minutes ;)

I clicked the snaps then which now can go to Priti’s HIS Cooking event. 

You Need:

Koftas – Dudhi Fritters:

• Bottle gourd: 1 medium – peeled and grated
• Green chilies: 2 finely chopped
• Coriander + cumin Powder: 2 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1 tsp
• Gram flour: about 3-4 tbsp
• Rice flour – Rava: 1-2 tbsp (optional – The Foodie used this for some crispyness)
• Coriander Leaves: Fistful – finely chopped
• Dry Mango Powder to taste
• Asafetida: pinch
• Soda Bicarbonate: pinch
• Salt to taste
• Oil to Deep Fry

For Kofta Curry:

• Onion: 1 medium – grinded to paste
• Tomato: 2 small – grinded to puree
• Ginger + Garlic + Green chillies paste: 2tbsp
• Red chili powder: 1 tsp
• Turmeric powder: 1 tsp
• Garam Maslaa to taste
• Cumin Seeds: 1 tsp
• Oil to temper
• Salt to taste

You Do:

Koftas – Dudhi Fritters:

1. Mix everything under the Fritter section – to make a thick rough paste enough to make fritters. The consistency should be right – can add a bit of water if you find this dry or gram flour if you find this watery. Adjust the salt accordingly. 
2. Heat oil in a Kadai – Deep fry the fritters to light brown on medium flame.

For Kofta Curry:

1. Heat Oil in Kadai – add Cumin Seeds, follow by Ginger + Garlic + Green chillies paste.
2. Saute Onion paste to caramelize it. Add tomato puree and salt and sauter for couple of minutes.
3. Follow with Red Chilli powder and turmeric powder.
4. Cover and cook till tomato loses its raw smell.
5. Just couple of minutes before switching of the flame; add garam masala. Done with the quick normal onion tomato gravy.

I do not like adding the pakodas in gravy for long time, so I prefer having it or serving this gravy as a sause to the fritters – this keeps the crispy nature intact and gives a soft feel to it too.

We had it with Phulkas, and few pakodas with Sause – total fried weekend :D