Raddish kofta patties

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Another winner from Yamuna Devi's Lord Krishna's Cuisine: The Art of Indian

Vegetarian Cooking

 

 

* Exported from MasterCook *

 

Radish Kofta Patties (Mooli Kofta)

 

Recipe By :Yamuna Devi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons coriander seeds

1 tablespoon cumin seeds

1/2 teaspoon fennel seeds

3 1/2 cups finely shredded radishes -- (about two large daikons)

1/2 teaspoon dried red chilies -- crushed

1 tablespoon ginger -- fresh, finely minced

1 teaspoon salt

2 tablespoons cilantro leaves -- fresh, finely chopped

ghee or vegetable oil -- for shallow frying

1 cup chickpea flour (gram besan) -- sifted

3/4 teaspoon baking powder

 

Combine the coriander seeds, cumin seeds and fennel seeds in a small heavy pan

and place over moderately low heat. Dry-roast the spice seeds, tossing often,

until they darken a few shades, or for about 5 minutes. Remove and coarsely

crush in a spice mill or a mortar and pestle.

 

Squeeze the shredded radishes between your palms (those of you with sensitive

skin should use latex gloves!) to extract excess moisture, then combine with the

crushed spice seeds, red chilies, ginger, salt and fresh herb in a mixing bowl.

 

When you are ready to fry the koftas, begin warming 1/2 inch (1.5 cm) of ghee or

vegetable oil in a heavy large pan over low heat. While the oil is heating, add

the flour and baking powder to the radish mixture and knead with your fingers

until the mixture holds together. (The radish should have enough moisture to

hold the ingredients together. As it sits, the mixture will become looser. For

this reason, the flour is added just before shaping and frying.) Divide into 12

portions and flatten into smooth patties, 1/2 inch (1.5 cm) thick.

 

Raise the heat to moderately high and, when the oil reaches 355°F (180°C), slip

in 6 patties at a time, without crowding the pan, maintaining the temperature at

between 335°-340°F (168°-171°C). Fry until evenly browned on both sides to a

reddish-gold coloc and a crispy texture. Remove with a slotted sppon and drain

on paper towels. Keep warm in a 250°F (120°C) oven while frying the remaining

koftas. Allow the temperature to reach 355°F (180°C) before frying the second

batch.

 

Source:

" Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking "

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Per Serving (excluding unknown items): 9 Calories; trace Fat (28.6% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

417mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0