Les mini-boulettes indiennes épicées de Sadana Gindhe ("Chote Kofta")

Sadana Gindhe est une journaliste culinaire indienne. Elle explique comment faire sa recette de Chote Kofta, originaire du nord de l'Inde avec des influences perses et moyen-orientales. Ces mini-boulettes sont plutôt un apéritif ou un amuse-gueule qu'un plat complet.

These bite-sized koftas can be served with a variety of sauces and chutneys as an appetizer or they can be added to your favourite curry and eaten with hot rotis or naans and Basmati rice. They are fun and easy to prepare. They can be made in advance and reheated in a low oven just before serving.

Koftas can also be made with seafood (such as fish, shrimp or combinations of the two). There are also many vegetarian versions of koftas, the most popular dish being Malai Kofta. They can be made from cauliflower, spinach, cabbage, paneer or a variety of mixed vegetables.

CHOTTE KOFTA (Spicy Mini Meatballs)

Yield: serves 6

Ingredients:
2 lbs. ground chicken (or ground turkey or lamb)
2 large garlic cloves, finely minced
½ inch piece of fresh ginger, peeled and finely minced
1 medium onion, finely diced
2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. garam masala
1 tsp. red chili powder
1 tsp crushed red chili flakes
juice of ½ lime
salt & pepper to taste
1 large egg, beaten
2 tbsp oil (canola or vegetable)
freshly chopped cilantro leaves

Method:
In a large mixing bowl, thoroughly combine all the ingredients and refrigerate for at least 1 hour (longer is better). Then form 20 uniformly shaped balls, which are then slightly flattened (making a small round even shaped disc). Set aside until needed.

In a large frying pan on high heat, add 1-2 tbsp. of oil. When the oil is hot, carefully add the patties, making sure not to overcrowd the pan (this may be done in batches). After 2-3 minutes, flip them and reduce the heat to medium. They should have a lovely golden brown colour. After an additional 2 minutes cover the pan for 2-3 minutes so they will cook all the way through. Drain if needed and serve hot with a spicy tomato sauce or your favourite chutney.

If you wish to make kofta curry, simply make your favourite curry and add them at the end. Simmer for 10 minutes on low and serve.

Variations:
Try adding some currants or golden raisins, they provide a wonderful depth of flavor and a hint of sweetness. Just soak about 1/2 cup of currants or raisins in a little warm water for 10-15 minutes. Drain well and add into the meatball mix. If you are using raisins, chop them into smaller pieces before soaking. Also if you are making a curry, add the soaking liquid to the curry for extra flavour.





Sadana