Kulcha & Kofta Curry

This is my entry to Roti Mela at Roti Mela

Ingredients:

Maida 2 cups

oil - 2 tsp

salt

baking powder 1/4 tsp

yogurt - 2 tsp

yeast - 1/2 tsp. I used active dry yeast

sesame seeds

coriander

Sugar - 1 tsp

In few spoons of warm water add yeast and sugar and keep it aside for few minutes Sieve in salt and flour and coriander/cilantro leaves.

Add yogurt and baking powder to the flour.

Now add in yeast mixture and knead into a soft dough adding warm water or warm milk( I used warm milk)

Keep aside for 2-3 hrs covered. The dough should raise and double in volume. During cold weather it may be kept aside for few more hrs to raise

Knead the dough thoroughly so that the air inside comes out and cover it with a damp towel and keep aside for 10 min

Now make small balls with the dough and flatten like a chapathi. While flattening sprinkle sesame seeds and roast it on a hot griddle.[ Using Tandoor is the preferred way of making kulchas but I dont have one :)]

Garlic can also be added to enhance the flavour although I didn't add it

Kofta Curry

Pulla gummadikaya or kaddu is a vegetable for making koftas but i used sorakaya or lauki instead in this recipe. Ingredients

For Kofta

Lauki/sorakaya - 1

Besan/senaga pindi - 5tsp

salt, garam masala and chilli powder according to taste

oil for deep frying

For Gravy

Tomotoes - 3

onions - 1

cream

ginger garlic paste

cashew nuts

salt, chilli powder and garam masala

dhaniya for garnish

Grate sorakaya and squeeze out all the water. Now add all other ingredients and deep fry the koftas in hot oil. set aside.

For gravy, grind tomotoes and half onion and some cashew nuts to a smooth paste. Slice the remaining onion, heat oil/butter in a kadai and fry sliced onions until they turn golden brown. Now add the tomoto-oinion paste, ginger garlic paste and fry until oil seperated from side. Add salt , garam masala and chilli powder. Let it cook for few minutes and now add fresh cream and bring it to boil. Add koftas to the gravy and cook on low flame for ten minutes. Garnish with dhaniya and serve hot with kulcha.