Makhmali Soya Kofte

Fasting during Navratri is a task in itself.. And specially for someone like me who does not prefer Phalahari khana.. I eat normal food one time without garlic or onions.. It makes it so difficult to decide what to make, as at night after the whole day of fasting if we need anything which is either spicy or has loads of masala gives acidity and I hate that feeling. But taste buds also don’t wanna compromise, so really deciding what to cook is a task.. 🙂

This version of soya beans is a heavy and light combination which balances all aspects and is very different to our routine food. It’s extremely healthy, full of nutrition’s and very delicious.

I had these Soya beans kept in my pantry for a while and was not very sure what to make with them except I used it once in salad. So decided to get creative with it and being Navratri it’s due a treat especially when you eat just one meal. When I thought about everything I have eaten using soya granules or nuggets it was like potatoes jacket with granule filling. That gave me an idea to reverse the process. Soya out and potatoes inside it and I used the soya beans boiled them till they were mushy.

This dish can you used for appetizer or for a meal. The soya balls can be flattened and made like cutlets and would be good for an evening snack with tea or as starters for your dinner.  The name Makhmali is given as they just melt in your mouth and have a very soft texture. They go well with chutney. And if you using it as main dish then add the gravy to it.. Simple!!

It’s always not necessary to soak the legumes, all difference it makes is the number of whistles you give. If soaked process is faster but the taste is same. So if you can soak it or else it’s okay.

Make sure the beans are cooked well and very tender that you can mash then with your fingers.

Put them along with 2 boiled potatoes in the grinder and make a smooth paste. Potatoes will help in binding.

In a mixing bowl add the soya paste, green peas (boiled or blanched) and 2 more boiled potatoes and mash it well. You must be wondering why we are not adding all potatoes to the grinder. Well the grinder turns the potatoes to smooth mash and now we are looking for a thick texture. When we mash with hands there still are little lumps which is would give a good texture.

Keep a kadhai(pan) on gas with oil in for frying make sure you heat the oil on low flame. Meanwhile put soy granules on a plate and keep them ready. When the boil is very hot, test it by dropping a little batter, if it comes come it’s done. Apply some oil on your palms and make lemon size balls with the soya paste.

Then cover them with soya granules by rolling them in the plate and fry them.

Fry them on slow flames so it cooks well through.

Once it is golden brown in colour remove on kitchen towel and let the oil drain.

If you want to serve these for appetizer then instead of making round balls flattened them and then dip in granules and fry. Serve them with chutney and sauce they just taste yum!!

Now if you have decided to use it as a main dish then let’s start making the gravy.

In a pan heat some oil, add hing, cumin seeds and curry leaves. When the seeds start to crackle add the crushed tomatoes and all the dry spices along with salt. Remember we have spices and salt in the soya balls too so don’t overdo them. I have used green chillies, it’s up to your taste buds. Cover and cook this till the oil separates, but do check in between.

Once the oil separates add the condensed soup and ½ cup of water and let the gravy boil. Do a taste check for it and let it boil more if you want it thick to serve with roti. And if you want it runnier then add some water.

Garnish with coriander and keep aside. Do not put the kofta in the gravy and boil or else the kofta will break in the gravy.

When are ready to serve, in the serving dish keep the kofta’s and pour hot gravy over it.. 🙂

Hope you all enjoying cooking and eating it as much as we did..

Thank you for stopping by.. 🙂