Kofta Curry

Easy Kofta Curry with Leftover Rice – Dapka

Servings

2-3

Prep

10 min

Cook

10 min

This is probably the most easiest Kofta Curry to make and the best thing about this recipe is that it utilizes leftover rice from your fridge. I grew up eating this dish at least once a month my mom used to make this for dinner, and I used to simply love it.

I also remember my Neighbor – Swati didi as I used to call her was totally crazy about them, and that is when I realised that there was something special about this dish. Till that time i used to just take this dish for granted. (Ghar ki murgi dal barabar 🙂 ) .

During my stay out of India I used to miss this dish and that’s when I decided that enough is enough – I am going to make it today. So I went and got a calling card called my mom and asked her for the recipe. She waiting for my call the next day as she was keen to know if i was able to make it or not and when i called her , her first question was did you make dapka (that’s what we called this Leftover Rice Kofta Curry dish in our house)

I was so excited to tell her that yup i did try it, and it turned out excellent but i also did make sure that next time I met her she still had to make it for me , and just because now i knew how to make koftas she couldn’t use that as an excuse not to make it for me. 🙂

Step by Step Video for ‘Easy Kofta Curry with Leftover Rice’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Kofta/ Dapka Gravy

  • ¼ cup ‏Dahi / Curd
  • ¼ tsp or less ‏Rai/ Mustard seeds
  • pinch ‏Hing / Asafoetida
  • pinch ‏Haldi / Turmeric
  • 1 ½ tsp ‏Kashmiri Red chilli powder
  • 3 ‏Kokum / Kokam
  • ¾ tbsp ‏Gud/ Jaggery
  • 1 tsp or as per your taste ‏Salt
  • 1 ½ tbsp ‏Oil
  • 1 ½ cup ‏Water

Ingredients for the Kofta

  • ⅓ cup rice ‏Boiled Rice
  • ⅓ cup ‏Besan / Gram Flour
  • ¼ cup ‏Wheat Flour
  • pinch ‏Haldi / Turmeric
  • 1 ½ tsp ‏Kashmiri Red chilli powder
  • ¾ tsp or as per your taste ‏Salt
  • 2 tsp ‏Sugar
  • 2 tsp ‏Oil
  • 2 tbsp ‏Curd

Ingredients for the Garnishing

  • 1 tsp ‏Fresh Dhania /Cilantro

Prepping for the Gravy

  1. In a large bowl take the ¼ cup curd ( make sure the curd is sour) and add 1 ½ cup water and blend well.
  2. To this add salt, turmeric powder and red chilli powder and blend well.

 

Method for making the Gravy

  1. In a pan add oil and turn on the flame, once the oil is hot add the mustard seeds, and wait till they start popping.
  2. Once the mustard seeds start popping add the asafetida wait for 5 seconds and then add the curd mix that you had prepped.
  3. Now add the Kokum and the Jaggery.
  4. Keep stirring till the time you get the first boil.
  5. Once you get the first boil reduce the flame on low.
  6. Now you can start prepping for the kofta.

 

Prepping for the Kofta

  1. In a large Mixing bowl add the Rice , Gram Flour, Wheat Flour, Turmeric, Kashmiri red chilli powder, Salt, Sugar and Oil. Mix well and make a soft dough.
  2. Now add little water at a time, and make a Medium – Soft batter. (Please see the video for reference)
  3. Now it’s time to bring the Kofta and Gravy together.

 

Method for bringing the Kofta and the Gravy together

  1. Turn the Gravy Flame on Medium.
  2. Take the small amount of the Kofta batter in your hands and using your thumb push and drop bite size pieces into the Gravy.
  3. Try to drop the Kofta batter on top of the boil in the gravy.
  4. Repeat the same process with the rest of the Kofta Batter.
  5. You might have Kofta batter stuck to your plate or bowl. Don’t throw that.
  6. Add 2 tbsp of water in that bowl and using your hands clean of the plate.
  7. Now add that Leftover Kofta Batter into the gravy. This will help the Gravy to thicken.
  8. Cook on medium to low flame for 5-7 minutes.
  9. After 5-7 minutes turn of the flame, garnish with some fresh cilantro and enjoy while hot.
  10. (Also when you turn of the flame if the gravy is too watery then you can boil for 1-2 more minutes, but keep in mind, that this gravy will get thick once it cools down).

Alos Try this Peas Rice / Matar Pulav Recipe

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