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.
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
- Tamarind Sauce
- Green chutney
- Thick Curd ( Mix 2 tsp sugar, pinch of salt to one bowl of thick curd)
- thin sev
- finely chopped coriander
- Grind all the ingredients for the filling in a grinder.
- 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.
- Divide the above potato mixture in 10 equal parts.
- Put small filling in centre of each round and seal the edges. Shape into stuffed cutlets.\
- Roll them in bread crumps and shallow fry on medium gas till golden brown on both sides.
- 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.
- 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!!!!!