Kofta Chilly Fry...AW style

Kofta Chilly Fry...There were some leftover koftas in the freezer – half were eaten up in a curry and I didn't want to do a curry again for the balance...asked around and AW suggested  Kofta Chilly Fry "make the koftas, then in a pan, add rai, when it pops, lots of chopped garlic, lots of chopped green chilies and kadhi patta. Add some fried coconut bits if you like them. Then add the koftas back, toss and serve immediately. Oh yes, add lots of chopped dhania patta in the end". I skipped the coconut bits (not too fond of it)...OMG…they were awesome…he would probably not approve of my baking the koftas instead of deep frying , so shhhhh!!

Kofta Chilly Fry (Meatballs Chilly Fry)

Ingredients:

For the Koftas/Meatballs:

• Minced Meat (of your choice), 250 gm
• Onions, Grated, 1 medium
• Egg,1
• Salt, to taste
• Coriander powder, 1 tsp
• Red Chili powder, 1 tsp
• Ginger Paste, 1 tsp
• Garlic paste, 1 tsp
• Bread Crumbs, 2 heaped tbsp
• Oil

For the Masala Fry:

• Mustard seeds, ½ tsp
• Curry leaves, 7-8
• Garlic, diagonally chopped, 8-10 cloves
• Fresh chilies, diagonally cut, 5-6
• Fresh Coriander, chopped, a handful
• Oil, 2 tbsp

Instructions:

For the koftas:

Mix all the ingredients listed under the koftas except the oil. 

Oil your hands lightly and form the meatballs. 

Place the meatballs on baking tray lined with foil. Bake in a preheated oven for 30-40 minutes at 180 °C  or until browned. (makes about 8-10 koftas)

For the Masala Fry:

Heat oil in a pan, add in the mustard seeds. 

Once they pop, add in the garlic and fry it till it turns light golden brown. 

Now add in the curry leaves and fresh chilies. Fry for a bit – If you think, this amount of green chilies will be too hot for you, remove the seeds from them but try not to reduce the amount of the chilies. 

Add the meatballs to the pan and toss  around for 5-6 minutes. 

Add in the fresh coriander, mix and Done!