Soya Noodlee Kofta Curry
| 100 Grams | Soya Noodlee (Break In Small Pieces) |
| 1⁄2 Cup | Curd(Dahi) |
| 1⁄2 Tablespoon | Chopped Ginger |
| 1 Teaspoon | Chopped Garlic |
| 1 Teaspoon | Chopped Green Chili |
| 1 Teaspoon | Chopped Mint Leaves |
| 1⁄2 Teaspoon | Dry Mango Powder (Amchoor) |
| 1 Cup | Gram Flour (Besan) |
| 1 Teaspoon | Red Chilli Powder |
| 1⁄2 Teaspoon | Turmeric Powder |
| 1⁄2 Teaspoon | Garam Masala |
| 1 Teaspoon | Red Chilli Powder |
| 1 Tablespoon | Chopped Coriander Powder |
| Oil For | Deep-Fry |
| Salt | To Taste |
PREPARATIONS
PREPARATIONS
- Take a deep sauce pan, put in this soya noodlee with 1 liter of water, 1/2 teaspoon salt then boil it for 15-18 minutes approx ortill it becomes fully soft. Strain the soya noodlee and keep it aside.now squeeze out all the water from the soya noodlee and chopped as like keema (mince).
- Add all soya noodlee koftas ingredients accept oil in a deep bowl, mix well and knead into soft texture. If texture is dry you can add little water for more softness. Divide the dough into equal portions of koftas size ball or manchurian ball size.
- Heat sufficient oil in a kadai and deep-fry the koftas, a few at a time on medium flame till they turn golden brown in colourfrom all the sides. Now take out from the oil with strainer and keep on an absorbent paper.
- Heat 4 tablespoons oil in a deep non-stick pan, add the onions and fry few minutes on medium flame then add ginger garlic paste and fry again for 3-5 minutes or till they turn golden brown.
- Add tomato puree, cashew nut paste , salt, turmeric powder, coriander powder, cumin powder, chilli powder, mix well and cook on a medium flame for 3 to 5 minutes or till the oil sepa rates from the gravy.
