Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 475kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 750mg32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Special Chutney Stuffed Koftas are a perfect addition to your table.
Chutney stuffed koftas made with chicken or beef provide a good amount of protein which helps build and repair body tissues.
The combination of potatoes and spices makes this snack a good energy booster, especially during time.
Fresh herbs and spices used in the recipe add flavor and also provide essential nutrients.
Too much moisture in the mixture can make koftas break during frying.
Special Chutney Stuffed Koftas are a perfect addition to your Iftar table. These soft, juicy, and flavorful koftas are filled with a delicious surprise of fresh
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make the Garlic Chutney Filling:
In a grinder, combine garlic, mint leaves, fresh coriander, cumin seeds, Kashmiri red chili powder, coriander powder, Himalayan pink salt, and turmeric powder. Grind everything into a smooth garlic chutney stuffing and set aside.
Prepare the Chicken Mixture:
In a chopper, add chicken cubes, onion, coriander powder, salt, cumin powder, red chili powder, black pepper, gram flour, dried mango powder, baking soda, and ginger-garlic paste. Chop well until fully mixed. Freeze the mixture for 30 minutes to make shaping easier.
Shape and Stuff the Koftas:
Lightly grease your hands with oil. Take 40g of chicken mixture, form a ball, and flatten it slightly on your palm. Add ½ tsp of garlic chutney in the center, then fold carefully and shape into a round kofta. This recipe makes 10–12 koftas.
Prepare the Yogurt Gravy:
Using a hand blender, combine yogurt, fried onions, coriander powder, Kashmiri red chili powder, salt, turmeric powder, red chili powder, cumin powder, chicken powder, and garam masala. Blend until smooth and set aside.
Cook the Gravy:
Heat 3–4 tbsp cooking oil in a pot and add ½ tbsp ginger-garlic paste. Mix well.
Add the blended yogurt-spice mixture and cook on medium flame, stirring occasionally, until oil separates from the gravy.
Add Water and Koftas:
Pour in ½ cup water, stir, and gently place the koftas into the gravy. Cover and simmer on low heat for 4–5 minutes, stirring carefully in between.
Finish Cooking:
Add 1 cup more water, mix, and bring to a boil. Cover and cook on medium flame for 4–5 minutes, then increase to high flame and cook for 2–3 minutes to slightly thicken the gravy.
Garnish and Serve:
Sprinkle freshly chopped coriander on top. Serve hot with naan, roti, or steamed rice.
