Koftas With Spiced Apple Chutney

Makes 32 small koftas Spiced apple chutney 4 large Granny Smith apples, peeled and chopped ¼ cup golden raisins ½ teaspoon kala namak (black salt) ½ teaspoon red chile flakes 1 teaspoon chaat masala ½ cup muscovado or dark brown sugar 2 tablespoons lemon juice Koftas 2 pounds ground turkey 1 cup chopped dandelion greens

(see Note) 1 cup minced shallots or red onion 1 tablespoon grated ginger 1 cup breadcrumbs 2 serrano peppers, minced (seeded,

if you desire less heat) 1 tablespoon ground coriander

seeds 1½ teaspoons garam masala 1½ teaspoons kosher salt 1 teaspoon white pepper 1 large egg ½ cup neutral vegetable oil, for

shallow frying (optional)

Make the spiced apple chutney: Place all ingredients in a heavy-bottomed pot and stir to coat evenly. Bring to a boil and reduce the heat to a gentle simmer. Cover with a lid. Cook for 20 to 25 minutes, until the apples are soft and tender. Taste and adjust the seasoning if necessary. Transfer to a sterile jar, let cool and keep refrigerated until ready to use. Yields about 1½ cups. Serve warm or at room temperature.

Make the koftas: In a large mixing bowl, combine all the ingredients, except the oil. Use a fork or hands to combine thoroughly. Dab your hands with a little vegetable oil (to prevent sticking) and prepare 1-inch diameter balls — the koftas — by rolling the ground mixture between the palms of your hands. Place them on baking sheets lined with parchment paper. There are two ways to cook the koftas. Option one: Preheat the oven to 350 degrees. Bake the koftas for 10 to 12 minutes.

Option two: Preheat the oven to 350 degrees. Bake the koftas for 8 minutes and then finish cooking them in a heavycast iron pan. Heat the vegetable oil over medium-high heat and cook the koftas for 2 to 3 minutes, until browned evenly and slightly crisp. Transfer to a plate lined with paper towels to drain and absorb excess oil. Serve hot or warm with the spiced apple chutney.

Note: Dandelion greens can be acquired in two ways: via foraging and urban foraging (a.k.a., the grocery store). When picking greens, try to select the younger ones, as they have a subtle sweetness to them and are less bitter compared to the larger, older leaves. Store-bought greens are preselected and grown under specific conditions to reduce their bitterness.