Oats Mushroom Kofta

Tasty fusion recipe with all kinds of health benefits.

photo of oats mushroom kofta
For Kofta-
Boiled Potato - 1 no
Mashed Bottom Mushroom-10 nos
Grated Carrot medium-1 grated
Green chilli chopped-1 no
Kosuri methi ( Dry Fenugreek leaves)-1 tbs
Salt to taste
For Batter -
Roasted oats- 1 cup powder
Besan ( Gram flour) -2 tbs
Salt to taste
Kasuri Methi-1 tsp
Haldi (Turmeric powder)-1/2 tsp
Water -3/4 cup to 1 cup ( as required)
For Makhani sauce -
Onion-1 big size chopped
Garlic-6 cloves
Kalimirchi (Black Pepper)-8 nos
Green Cardamom-2 nos
Green chilli -1 no
Tomato-1big cut into pieces
For gravy-
Butter - 1 tsp
Tomato ketchup-2 tbs
Kosorimethi-1 tsp
Salt to taste
Sugar-1/2 tsp
Jeera powder -1 tsp
Garam masala powder -1/2 tsp
Milk-1/2 cup
Cream- 1 tbs
Oil for frying koftas.
For kofta - Take all kofta ingredients, mix it well by putting pressure with palms so that the mushroom release water. In a bowl combine all the batter ingredients make a thick batter.
Divide the mixture into equal portion of lemon size.
Heat oil for frying. Take the balls in a small spoon and deep it in the batter and release it in oil to deep fry in medium hot oil. Keep turning with a spatula and fry till crispy and golden from all sides. Drain and remove on absorbent paper.
Heat two cups water then add makhani gravy ingredients, boil it for at least 10 min, remove from flame & allow it completely cool. Grind or blend it into a fine paste. Strain it to get a nice smooth sauce.
In another pan heat the butter and add jeera powder, tomato sauce, then pour the makhani sauce and cook for four minutes. Add Kasuri methi, koftas and milk, salt, sugar and mix well. Sprinkle garam masala powder and garnish with fresh cream. Instead of deep frying you can fry the kofta in appe pan also.