Name: Veg Oats Kofta recipe by Sutiksha Devliyal at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Grinded Oats - 1.5 cup; Grated / finely chopped Cauliflower - 1 cup; Grated Bottle gourd - 2/3 cup; Dhania Powder - 1.5 tsp (for kofta) + 1 tsp (for gravy); Red chilli powder - 1 tsp (for kofta) + 2/3 tsp (for gravy); salt to taste; Turmeric Powder - 2/3 tsp (for gravy); Garam Masala - 1 tsp (for gravy); Degi Mirch - 1/2 tsp (for gravy); Jeera - 1 tsp; Dahi - 4 tbsp; water as required (3- 4 tbsp); Tomato puree - 3/4 cup; Onion paste - 2/3 cup; grated ginger - 1 tbsp; Oil for frying + for tadka; Water as required (about 700 ml)

ABOUT Veg Oats Kofta RECIPE

Oats are something which are not very much welcomed in my home. Every now and then I keep doing something with them to make my husband and kid eat it. This Veg Oats Kofte recipe is one such effort by me. I am very glad it was a huge success at my home. My family happy and so am I.

Ingredients Serving: 4

Grinded Oats - 1.5 cup
Grated / finely chopped Cauliflower - 1 cup
Grated Bottle gourd - 2/3 cup
Dhania Powder - 1.5 tsp (for kofta) + 1 tsp (for gravy)
Red chilli powder - 1 tsp (for kofta) + 2/3 tsp (for gravy)
salt to taste
Turmeric Powder - 2/3 tsp (for gravy)
Garam Masala - 1 tsp (for gravy)
Degi Mirch - 1/2 tsp (for gravy)
Jeera - 1 tsp
Dahi - 4 tbsp
water as required (3- 4 tbsp)
Tomato puree - 3/4 cup
Onion paste - 2/3 cup
grated ginger - 1 tbsp
Oil for frying + for tadka
Water as required (about 700 ml)

Instructions

Mix together grated Bottle gourd, grated cauliflower, grounded oats, dhania powder, red chili powder and salt. Without using any water make a mixture for the koftas. If need be use 2-3 tbsp of water.
Heat oil for frying koftas in a deep bottom pan. Make small round koftas and deep fry them in hot oil over a medium flame.
In a broad bottom pan put oil for tadka. Once hot, lower the flame and add jeera. Once it splutters add dhania powder, red chilli powder, garam masala and degi mirch.
Once the masalas are cooked, add onion paste and cook it for about 10 minutes.
Now add tomato puree and grated ginger and cook again for about 10 - 12 minutes. Maximum water from tomatoes should dry by this time.
Now, add dahi and cook well till the oil separates from the mixture.
Once the mixture leaves oil, add the water as per how much gravy you will need and bring it to a boil.
When the gravy boils, put all the koftas carefully and switch off the flame. Keep the pan covered for at least 15 minutes.
Serve with hot chapatis.

Similar Recipes