Punjabi Chana Kofta Recipe

Ingredients

For Chana Masala
White Chickpeas : 250 gm
Baking Soda : 1/2 teaspoon
Oil : half cup
Onion (finely chopped) : 1/2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1 tablespoon
National Turmeric Powder : 1 teaspoon
National Cumin Seeds : 1 teaspoon
National Iodized Salt : to taste
Ajwain (Carom Seeds) : 1 teaspoon
Green Chili (chopped) : 4
Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
National Garam Masala : 1 & 1/2 tablespoons
National Black Pepper Powder : 1 teaspoon
For Kofta
Beef Minced : 250 gm
Onion (finely chopped) : 1 medium
Green Chili (chopped) : 4
National Kofta Masala : 1 tablespoon
National Iodized Salt : 1/4 teaspoon
Yogurt (beaten) : 2 tablespoons
Oil : 4 tablespoons

Method
For Kofta
Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside.
For Chana Masala
Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water.
Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later.
In a sauce pan fry the onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning.
To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes.
Turn the heat low. Add the cooked koftas & put it on dum.
To finish; sprinkle National Garam Masala and National Black Pepper Powder.