Rice kofta(ভাতের কোপ্তা)

 Recipe for Bhater Kofta (Rice Kofta)

Ingredients:

For the Kofta:

Cooked rice: 2 cups (preferably leftover rice)

Gram flour (besan): 2-3 tbsp

Grated coconut: 2 tbsp (optional)

Green chilies: 2-3 (finely chopped)

Ginger paste: 1 tsp

Coriander leaves: 2 tbsp (chopped)

Salt: As per taste

Turmeric powder: ½ tsp

Oil: For frying

For the Gravy:

Onions: 2 (finely chopped)

Tomatoes: 2 (pureed)

Garlic paste: 1 tsp

Ginger paste: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Red chili powder: ½ tsp

Turmeric powder: ½ tsp

Garam masala powder: ½ tsp

Fresh cream or milk: 2 tbsp (optional)

Water: 1½ cups

Oil: 2 tbsp

Salt: To taste

Instructions:

For the Kofta:

1. Mash the cooked rice in a bowl until smooth.

2. Add gram flour, grated coconut (if using), green chilies, ginger paste, coriander leaves, salt, and turmeric powder.

3. Mix everything well to form a dough-like consistency. If the mixture feels too soft, add a bit more gram flour.

4. Shape small portions of the mixture into round balls (koftas).

5. Heat oil in a pan and deep-fry the koftas until golden brown. Remove and set aside on a paper towel to drain excess oil.

For the Gravy:

1. Heat oil in a pan. Add chopped onions and sauté until golden brown.

2. Add garlic and ginger paste; sauté for 1 minute.

3. Stir in cumin powder, coriander powder, turmeric, red chili powder, and salt. Cook for 2 minutes.

4. Add tomato puree and cook until the oil separates.

5. Pour in water and let the gravy simmer for 5-7 minutes.

6. Add garam masala powder and cream/milk (if using). Mix well and cook for another 2 minutes.

Final Assembly:

1. Add the fried koftas to the gravy just before serving. Let them soak in the gravy for a few minutes.

2. Garnish with chopped coriander leaves or a drizzle of cream.

Serve hot with steamed rice, chapati, or paratha.