Chiken Kofta material: cheese - 250 g medium sized potatoes - 2 pieces (boiled) bread - 2 pieces (excluding hard parts around) Garlic - 4 koa kisis - 10 cornflowers - 2 tablespoons flour - 2 teaspoons cumin powder - 1/2 teaspoon cream - 3 cups
By taste
Ingredients for chiken kofta:
Ghee - 1 tbsp onions - 2 medium-sized ginger - 1/2 inch garlic - 4 koa tomatoes - 6 dried peppers - 3 raw candied - 2 coriander powder - 2 teaspoons cumin powder - 1/2 teaspoon yellow powder - 1 teaspoon red black black powder - 1 teaspoon casserole methi - 1 teaspoon currant O Besson Bata - 4 cups sugar - 1 teaspoon cream - 1/2 cup Sliced ginger crushed coriander leaves to sort
How to make kofta:
Cheese and boiled potatoes - both grate and fry in a grater. Make sure there are no big pieces. Slice the pieces of powder with your hands. Now mix with cheese and potatoes. Add crushed ginger, nutmeg and cumin powder. Mix flour and cornflower and spell such a mixture, just as Pantuya does during brewing. Pour the mixture into two teaspoons and then make a tight dough. Make sure there are no cracks on the balls. Dip the fingers in a little water, make a gap between the pills. Add cream to it. Then take a little from the original mixture and close the face. Make the ball well again. Take the cornflower in an empty dish. Gilt the balls into it and put it aside. Make the whole mixture like this. Then leave them in the fridge for 10-15 minutes.
I hope you like it. It is so delicious to test.
