Jain Crispy Laccha Kofta with Punjabi Gravy | Kofta Curry Recipe | Jain Kofta Recipe In Red Gravy
Recipe Information
Crispy Laccha Kofta with Punjabi Gravy
Cultural Context
Originating from the Punjab region of India, Laccha Kofta is a beloved dish that showcases the region's rich culinary heritage. Traditionally served during festive occasions, these crispy koftas made from vegetables and paneer are simmered in a flavorful gravy, making it a comforting meal. Today, this dish has gained popularity beyond its roots, enjoyed by many for its delightful textures and robust flavors.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu provides a similar texture while being lower in fat.
chickpea flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
All-purpose flour is more economical and widely available.
Grate 2 bitter gourds and soak them in water for 5 minutes to remove excess starch.
After soaking, squeeze out the water from the grated bitter gourd.
In a mixing bowl, add the grated bitter gourd, salt to taste, chopped green chilies, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala.
Mix the ingredients gently.
Add 1 tablespoon lemon juice to the mixture.
Incorporate 1/3 cup rice flour and 1/4 cup chickpea flour into the mixture, adjusting the amount based on the consistency.
Add 2 tablespoons of water to achieve the right batter consistency.
Shape the mixture into small fritters (pakoras).
In a pan, heat oil and place the fritters carefully, allowing them to cook for 1 minute before checking.
After 1 minute, flip the fritters and cook for another 1-2 minutes until golden brown.
Remove the fritters and set them aside.
For the gravy, heat 2 tablespoons of oil in a pan and add 1/4 cup cashews, sautéing for 1-2 minutes.
Add 1 chopped bell pepper and 4 medium-sized chopped tomatoes to the pan, stirring for 1-2 minutes.
Season with salt and cover the pan, cooking on low flame for 3-4 minutes.
Once the tomatoes and bell pepper are cooked, let the mixture cool to room temperature.
Transfer the cooled mixture to a blender, add 1/3 cup water, and blend until smooth.
In a new pan, heat 1 tablespoon ghee and 1 tablespoon cooking oil, adding 1 black cardamom and 2 cloves.
Add 1 tablespoon chickpea flour to the pan and sauté for 1 minute.
Pour in the blended gravy and season with salt, 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala, mixing well.
Cover and cook on low flame for 5 minutes, checking occasionally.
After 5 minutes, add fresh cream and the prepared fritters to the gravy, mixing gently.
Add 1 tablespoon kasuri methi, crushing it between your palms before adding, and mix well.
Cook for an additional 2 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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