Special Corn Kofta Curry Recipe
Different from everyday vegetables, today we are going to make corn kofta curry. It is very easy to make and it is ready in a jiffy. Its taste is very amazing, so much that if you eat it once, you will like to eat it again and again. So you also make corn kofta curry with this easy method and enjoy its taste with your family.
Ingredients for Bhutte Ka Karara
Corn Cob - 3 (750 g)
Gram Flour - a little less than 1/2 cup
Salt - 1/4 tsp
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Coriander Leaves - 4-5 tbsp
Tomato - 5 (350 g)
Ginger - 1 inch
Green Chilli - 2
Oil - 2-3 tbsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1 pinch
Turmeric Powder - 1/2 tsp
Kashmiri Red Chilli - 1 tsp
Coriander Powder - 1.5 tsp
Dry Fenugreek leaves - 1 tbsp
Salt - 1 tsp
Green Chilli - 4
Ghee - 1 tsp
Oil for frying
Process of making the Pakoras
Grate 3 corn and take out its pulp. Then take out half of the pulp in a bowl and let half remain in the plate. Add as much gram flour as the pulp is in the bowl, add water little by little to make a light thick batter. Then beat it well for 3-4 minutes.
When the batter is ready, add 1/4 tsp of salt, 1 tsp of grated ginger, 2 finely chopped green chillies and 4-5 tbsp of green coriander. Mix them well, in this way the batter for the pakoras will be ready.
Now heat oil in a pan, the oil should be medium hot and the flame should be low-medium. Put as many pakoras as you can in hot oil and let it fry for 2 minutes. Then fry them by turning them till they become light golden brown and take them out. Fry the rest in the same way and take them out, the pakoras will be ready.
Process of making Corn Kofta Curry
Put 5 tomatoes, 2 green chilies and 1 inch ginger in a mixer jar and grind them. Now put 2-3 tbsp of oil in the pan and heat it. Add 1/2 tsp of cumin and 1 pinch of asafoetida in hot oil and fry them lightly. Then put tomato paste in it and stir it lightly.
Now add 1/2 tsp of turmeric powder, 1 tsp of kashmiri red chilli and 1.5 tsp of coriander powder. Mix them well and cook while stirring occasionally. When the spices are half cooked, add the remaining grated corn and 1 tbsp of kasoori methi. Mix them well.
Fry it while stirring occasionally till the oil separates from the spices. After the spices are roasted, add 2 cups of water and mix it well. Then put 1 tsp of salt and 4 whole green chilies by making a cut in the middle. Mix them well, cover and cook till they come to a boil.
When it comes to a boil, boil it open for 5 minutes while stirring occasionally. When the time is up, add pakoras to it, cover and cook for 5 minutes. After 5 minutes, put 1 tsp of ghee in it and mix it well and turn off the flame. In this way the corn kofta curry will be ready. Serve it and enjoy its taste.
Be sure to beat the batter well for 3-4 minutes.
Fry the spices on a low-medium flame while stirring it for a while.
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