This gluten-free recipe is developed in my own humble kitchen. Create the delicious koftas with anti-oxidant rich purple cabbage and protein-rich besan flour. Cook the koftas in a rich russo sauce to soak in the flavours. Serve with rice for a mouthwatering meal.
Course Dinner, Lunch
Cuisine Indian, Italian
Keyword Nut Free
Ingredients
For Koftas
Juice and finely grated zest of 1/2 lemon
¼cupbesanchickpea flour
½small purple cabbageshredded (2 cups)
¼tspcoriander powder
1green chillifinely chopped
1tspsaltor to taste
Vegetable Oil for deep frying
1/3cup25g fresh white breadcrumbs
For Sugo Russo Sauce
1medium onionfinely chopped
2large tomatoeschopped
2clovesgarliccrushed
2tablespoonsolive oil
1/2teaspoonsalt
4large basil leaveschopped
2tsppaprika
1tspblack pepperor to taste
1tspraw sugar
2cupswater
2tbsppine nuts for garnishing
Instructions
For Koftas
In a mixing bowl mix all kofta ingredients except oil. The mixture should be like a soft dough
Take golf ball size mixture and roll between the palms of both hands.
In a frying pan or wok deep or shallow fry 4-6 koftas on medium heat until golden brown. Be sure not to over crowd koftas in oil as they will start to split
For Sugo Russo
Make a criss-cross slit on the tomatoes with a knife and place them in a heat proof bowl.
Pour boiling water from the kettle until tomatoes are fully immersed and leave for 2-3 minutes. This will allow the skin to start peeling.
Shift the tomatoes to another bowl filled with cold water. Peel and discard the skin and chop finely.
In a separate frying pan add olive oil, onion and garlic over medium heat, sauté until translucent.
Add paprika, black pepper, salt, tomatoes and water. Stir for a minute until all ingredients are mixed nicely.