Venison and prune koftas with missi rotis

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4-6

By Vivek Singh

Ingredients

  • 250g/9oz chickpea (gram) flour
  • 250g/9oz plain flour
  • 1 tsp salt
  • 1 tsp chopped root ginger
  • 2 green chillies, finely chopped
  • 2 tbsp finely chopped coriander
  • 1 tsp carom seeds
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • 1 red onion, finely chopped
  • 1 spring onion, finely chopped
  • 2 tbsp vegetable oil
  • 3 tbsp ghee for brushing and basting

For the venison and prune kofta

  • 1kg/2lb 4oz venison, minced
  • 250g/9oz lard
  • 250g/9oz prunes, stoned and chopped
  • 250g/9oz Jerusalem artichoke (boiled)
  • 50g/1¾oz finely chopped fresh root ginger
  • 50g/1¾oz garlic cloves, peeled and chopped
  • 50g/1¾oz finely chopped fresh coriander
  • 1½ tbsp red chilli powder
  • 1 tsp garam masala
  • 20g/¾oz salt
  • 250g/9oz finely chopped red onion
  • 50ml/2fl oz vegetable oil
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top