2 cup peas
5 tbsp gram flour (besan)
1 tsp cumin seeds/ jeera
1/2 tsp salt
1 cup vegetable oil
For The Main Dish 3 medium grated red onion 2 cup heavy cream Preparations To begin with, wash the peas in running water and transfer them in a mixer jar, blend them into a coarse paste. Once done, transfer the peas mixture into a dough kneading plate and add gram flour in it followed by salt. Mix well and knead the mixture into a smooth dough. Part the dough into small portions and prepare small balls out of it. Keep them aside, covered with a damp kitchen towel. Now, put a deep-bottomed pan on medium flame and heat vegetable oil in it. Once done, add the prepared balls in the oil and deep-fry them until they are lightly crisp and are firm from outside. When the balls are fried, put them out using a strainer and drain the excess oil on an absorbent paper. Then, put a kadai on medium flame and heat 2 tablespoons of oil in it. Add in the cumin seeds and saute until they are fragrant. Now, add grated onions in the kadai along with salt. Cook until the onions begin to caramelise. This might take 5 to 8 minutes. Pour 1/2 cup water in the onion mixture followed by adding heavy cream. Stir and mix well to cook the creamy gravy for the koftas. Cook until you get the desired consistency. At last, add in the prepared kofta balls in the creamy gravy and gently stir to coat the kofta balls well with the gravy. Cook for about 2 minutes and garnish with coriander leaves. Serve hot with laccha paratha or roomali roti!
h ttps://gscrochetdesigns.blogspot.com. one can see my crochet creations
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