Khichiye Saag ja Kofta

Name: Khichiye Saag ja Kofta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thathai Bhatia (Sindhi)
Ingredients: 1 cup Khichyo Saag (mashed mixed-vegetable saag); 6 slices bread; ½ cup gram flour (besan); ½ tsp red chilli powder; ½ tsp dried mango powder (amchur); ½ tsp coriander powder; Salt, to taste; Oil, for deep frying; 4 tomatoes; ¼ cup curd (dahi); 2 tbsp coriander leaves; 2 green chillies, chopped; ½ tsp turmeric powder; ¼ tsp asafoetida (hing); ½ tsp garam masala; ½ tsp coriander powder; ½ tsp cumin powder; ½ inch piece of ginger, finely chopped; Salt, to taste; 2 tbsp oil

Mixed-vegetable and spinach balls in tomato gravy

Servesabout 14

PrepBread rests 10 minutes

CookGravy simmers about 10 minutes; koftas sit 5 minutes in the gravy

Deep-fried (taraylo) koftas made by spreading Khichyo Saag over bread slices, mixing in gram flour and spices and rolling balls, then steeping them in a tomato-and-curd gravy; savoury with a gentle tang from tomato and dried mango powder. A dinner dish eaten with phulka.

Method

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Koftas

Lay the bread slices on a thali (plate) and spread the Khichyo Saag over them so each slice is fully covered. Leave for .
Add the remaining kofta ingredients (everything except the frying oil) to the saag-covered bread and mix well.
Shape into round balls and deep-fry until golden brown. Drain off the excess oil and set aside.

Gravy

Blend the tomatoes to a purée.
Heat the oil in a deep pan over a medium flame. Add the asafoetida and the tomato purée.
Stir until the oil begins to separate from the sides of the pan, then add the curd and keep stirring.
Add all the spices, the chopped ginger and the coriander leaves.
Add 2 cups of water and cook the gravy for about .
Take the pan off the heat, add the koftas, cover and leave for .
Serve piping hot.

My notes

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My notes on Khichiye Saag ja Kofta

Serve with

A dinner dish, eaten with phulka.

Recipes mentioned here

PhulkoEveryday puffed whole-wheat flatbreadBreads

Made from

This dish uses up leftover:

Khichiyo SaagMixed vegetables with spinachDinner

Nutrition

Estimated

Per serving

160 kcal

Protein: 3 g
Carbohydrate: 13 g
Fat: 11 g

We estimate about 14 servings from the weight of the dish.

Whole recipe

2,280 kcal

Protein: 44 g
Carbohydrate: 176 g
Fat: 156 g

Everything in the ingredients list, plus the oil soaked up in frying.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate

Where this recipe comes from

Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jaya Gajria Bhatia.

See the original recipe and photos