Papite Ke Kofte Recipe | Fried Raw Papaya Balls in Tomato Onion Gravy

Green Papaya is a powerful fruit full of essential nutrients and enzymes to promote digestive health. You can use green or raw papaya in many dishes from salads to Subzis.

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To prepare crispy and perfect koftas, just add grated raw papaya, boiled and mashed potatoes with some spices. Combine these deep fried koftas with sumptuous rich and creamy gravy. You can serve this kofta gravy along with tandori breads such as tandori roti, butter naan, laccha paratha and more.

 

What are the Benefits of Raw Papaya?

Papayas offer not only the luscious taste but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, co\\per, and magnesium; and fiber. Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease. Papayas are an excellent source of the powerful antioxidants vitamin C and vitamin A. These nutrients help prevent the oxidation of cholesterol.

 

Here you can check other gravy based recipes:

Lauki Ke Kofte

Vegetarian Chicken Moghlai

Stuffed Lauki

Potato Koftas in Red Gravy

 

 

Ingredients

For Koftas

2 Cups Raw Papaya, Grated

1 Cup Boiled Potatoes, Mashed

1 Tsp. Mango Powder (Amchur)

1/2 Tsp. Turmeric Powder

Salt to Taste

1 Tsp. Garam Masala

1 Tsp. Red Chili Powder

Oil for Deep Frying

 

For Gravy

1 Cup Chopped Onion

1 1/2 Cup Tomatoes, Chopped

1 Tsp. Ginger Garlic Paste

2 Green Chilies, Chopped

2 Tbsps. Cashewnuts, Broken

1/4 Cup Cream

1 Tsp. Cumin Seeds

2 Tbsp. Oil

Red Chili Powder to Taste

Salt to Taste

1 Tsp. Coriander Powder

1/2 Tsp. Turmeric Powder

Coriander Leaves, For Garnishing

 

How to make Papite ke Kofte:

How to Make Koftas:

Squeeze the papaya till the water drain out. Transfer the papaya into a plate, add mashed potatoes and spices. Mix well. Divide the mixture into 16 equal portions and roll each portion into a bowl. Keep aside. Heat the oil in a deep non-stick pan and deep fry these koftas in kadai on a medium flame till to golden brown from all the sides. Remove from the oil and keep aside.

 

How to Make Gravy:

Take a mixer jar, add chopped onion, chopped tomatoes, green chilies, ginger paste, cashew nuts and grind together till to smooth paste. Add oil in a nonstick pan, add cumin seeds. When the seeds crackle, add onion tomato paste and saute on a medium flame for 5 minutes. Add the coriander powder, chilli powder and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add cream, garam masala, salt and 1/4 Cup water, mix well. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Now  gravy is ready to serve. Add koftas and mix gently and cook on a medium flame and garnish with cream and coriander leaves. Serve hot with tandori breads.

 

5 from 3 votes
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Papite Ke Kofte ki Subzi

To prepare crispy and perfect koftas, just add grated raw papaya, boiled and mashed potatoes with some spices. Combine these deep fried koftas with sumptuous rich and creamy gravy.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Author Preeti Garg

Ingredients

For Koftas

  • 2 Cups Raw Papaya, Grated
  • 1 Cup Boiled Potatoes, Mashed
  • 1 Tsp. Mango Powder (Amchur)
  • 1/2 Tsp. Turmeric Powder
  • Salt to Taste
  • 1 Tsp. Garam Masala
  • 1 Tsp. Red Chili Powder
  • Oil for Deep Frying

For Gravy

  • 1 Cup Chopped Onion
  • 1 1/2 Cup Tomatoes, Chopped
  • 1 Tsp. Ginger Garlic Paste
  • 2 Green Chilies, Chopped
  • 2 Tbsps. Cashewnuts, Broken
  • 1/4 Cup Cream
  • 1 Tsp. Cumin Seeds
  • 2 Tbsp. Oil
  • Red Chili Powder to Taste
  • Salt to Taste
  • 1 Tsp. Coriander Powder
  • 1/2 Tsp. Turmeric Powder
  • Coriander Leaves, For Garnishing

Instructions

  1. Squeeze the papaya till the water drain out. Transfer the papaya into a plate, add mashed potatoes and spices. Mix well. 

  2. Divide the mixture into 16 equal portions and roll each portion into a bowl. Keep aside. 

  3. Heat the oil in a deep non-stick pan and deep fry these koftas in kadai on a medium flame till to golden brown from all the sides. Remove from the oil and keep aside. 

  4. Take a mixer jar, add chopped onion, chopped tomatoes, green chilies, ginger paste, cashew nuts and grind together till to smooth paste. 

  5. Add oil in a nonstick pan, add cumin seeds. When the seeds crackle, add onion tomato paste and saute on a medium flame for 5 minutes. 

  6. Add the coriander powder, chilli powder and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 

  7. Add cream, garam masala, salt and 1/4 Cup water, mix well. 

  8. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Now gravy is ready to serve. 

  9. Add koftas and mix gently and cook on a medium flame and garnish with cream and coriander leaves. Serve hot with tandori breads.

 

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