Take a frying pan put butter in it. When butter melts put the grated carrot simmer for 2 minutes and cover and leave for 5 minutes on a low flame. When the carrot turns little soft remove the pan and let it cool.
Mix the other ingredients except oil for deep fry. Make small balls out of it in the size of a ping pong ball.
Heat the oil for deep-frying. Drop a little mixture in the oil to see whether it breaks or not. If it separates add little more of besan. Now deep-fry these balls till they turn brown in colour. Remove them from oil and let it
For the Gravy
Take the curd add besan and sugar and blend it properly in a mixer.
Now put the kadhai on the gas add butter in it. Put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste to
it fry it till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7 minutes. But stir it
with a spoon continuously so that curd does not separate.
Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.
Variation of the gravy: We can take tomato paste instead of curd.
4-5 Carrots grated
1 boiled and mashed Potato
2-3 tsp crumbled Paneer
1 tsp Chilli Powder
1 tsp Salt
1 Green Chilli cut into very small pieces
1/2 tsp Ginger powder
1-2 tsp Besan (gram flour) to bind
1 tsp Butter
Oil to deep fry
For the gravy:
1 cup Curd (dahi)
1/2 tsp Haldi
1 tsp Chilli powder
Salt to taste
1 tsp Besan
1 tsp Sugar
1 tsp Mustard seeds, 1 tsp Cumin seeds
1 tsp Ajwain (optional)
1/2 cup Water
Onion-Ginger paste: one big onion or two small onions and 1/2 inch
ginger. Cut into small pieces fry it in one spoon oil and then blend in