Recipe submitted by Purvi Mehta

In this Spinach and Broccoli Kofta, I have used Broccoli and Spinach as a variation which makes it more healthy especially for kids.  As my kids do not eat broccoli and spinach on their own I often try to mix and match different vegetables to make it more tempting for them. The crunchiness of peanuts gives it a unique taste.  I hope you enjoy it as much as I enjoyed making it.

Ingredients:

For the Kofta

• 1 cup Spinach- finely chopped
• 1 cup Broccoli – grated finely (along with stalks)
• 2 cups boiled and mashed Potatoes
• 2 tbsp coarsely crushed roasted peanuts
• 1/4 tsp black pepper coarsely crushed
• 1/2 tsp salt
• 1/4 tsp Garam masala
• 1/4 tsp Amchur
• 1 and half tablespoon Cornflour

For the Filling

• 50 gm paneer
• 1 tablespoon cashew nuts
• 1 tablespoon raisins
• 2 tablespoon grated fresh coconut
• 2 tablespoon green fresh coriander
• ginger – one small piece
• green chilli – 1/2 tsp
• salt – 1/2 tsp
• lemon juice – 1/2 tsp
• sugar 1 tsp
• +/-  2 table spoon thin sev

For Serving

• Tamarind Sauce
• Green chutney
• Thick Curd ( Mix  2 tsp sugar, pinch of salt to one bowl of thick curd)
• thin sev
• finely chopped coriander

Method

1. Grind all the ingredients for the filling in a grinder.
2. Now mix all the ingredients for the kofta – i.e. finely chopped spinach, grated broccoli, mashed
   potatoes, peanuts, black pepper powder, salt, Garam masala, Aamchur, Cornflour.
3. Divide the above potato mixture in 10 equal parts.
4. Put small filling in centre of each round and seal the edges. Shape into stuffed cutlets.\
5. Roll them in bread crumps and shallow fry on medium gas till golden brown on both sides.
6. Put two kofta’s in a dish. Put some sweet curd, Tamarind sauce, Green chutney, thin sev, finely
   shopped coriander, chat masala, red chilli powder and  jeera powder.
7. You can also serve simple Kofta’s with green chutney ( mix 1 cup coriander , half cup mint, ginger,
   green chilli, lemon and salt and one spoon of curd)

Enjoy with cold juice or hot tea!!!!!

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