Cauliflower and Chickpea Koftas

Ingredients:
                                     

For Kofta :

1.Cauliflower - 400 grams
2.Chickpeas - 350 grams ( cooked or canned )
3.Chickpea flour / besan - 75 gram
4.Cashew nuts - 50 grams ( finely chopped )
5.Green chillies - 2 ( finely chopped )
6.Garlic -2 ( finely chopped )
7.Ginger - 2 teaspoon ( grated )
8.Fenugreek seeds - 1 teaspoon ( ground )
9.Cumin - 2 teaspoon ( ground )
10.Cinnamon -  1/2 teaspoon
11.Turmeric - 1/2 teaspoon
12.Maldon salt - a pinch (more salt if you like )
13.Oil - for shallow frying / baking

For Sauce:

1.Yogurt - 250 grams
2.Lime juice from 1/4 lime
3.Mint leaves  - 2 tablespoon ( shredded )
4.Ground red chilly - a pinch

Preparation:

1. Kofta: Puree all the ingredients, except the chickpea and cashews, until the cauliflower becomes fine particles.

2.Drain the canned/cooked chickpeas and mash them into a rough puree.

3.Add the cauliflower puree and cashew nuts into the chickpea puree and mix them well.

4.Make small balls out of the mix and refrigerate for one hour before cooking.
                                               

5.Preheat oven to 180 degree C. Place the balls on a well greased tray and bake for 30 minutes until they are golden brown.
OR
You can deep fry the Koftas and drain excess oil on a kitchen towel.

Sauce: Mix all the ingredients for sauce.

Serve the hot kofta with the sauce as a starter.

Note: I shallow fried the kofta.