Chili Onion Koftas Recipe

Chili Onion Koftas Recipes

Ingredients :

675g onions, halved and thinly sliced

5ml salt

5ml ground coriander

5ml ground cumin

2.5ml ground turmeric

1-2 green chilies, seeded and finely chopped

45ml chopped fresh coriander

90g chick-pea flour

2.5ml baking powder

vegetable oil, for deep frying

To serve

lemon wedges

fresh coriander sprigs

yogurt and herb dip or yogurt and cucumber dip

Method :

Place the sliced onions in a colander, add the salt and toss well. Place them on a plate and leave to stand for about 45 minutes, tossing them once or twice with a fork. Rinse the onions, then squeeze out excess moisture from them. Place the onions in a bowl. Add the ground coriander, cumin, turmeric, chopped chilies and fresh coriander. Mix well. Add the chick pea flour and baking powder, then use your hands to mix all the ingredients thoroughly. Shape the mixture into 12-15 Koftas about the size of golf balls. Heat the oil for deep frying to 350-375F or until a cube of day old bread browns in 30-45 seconds. Fry the Koftas, four or five at a time, until they are deep golden brown all over.

Drain each batch on kitchen paper and keep warm until they are all cooked. Serve with lemon wedges, coriander sprigs and a yogurt dip. These delicious Indian onion fritters are made with chick pea flour, fresh green chilies and spices. They are served with a cooling yogurt dip.

Cooking Tips - To make a yogurt and herb dip, stir 30ml each chopped fresh coriander and mint into about 250ml plain yogurt. Season with salt, ground toasted cumin seeds and muscovado sugar. For a cucumber dip, stir half a diced cucumber and one seeded and chopped green chili into 250ml set plain yogurt. Season the mixture to taste with salt and ground cumin.

Serves 4-5

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