Vegetable frankie with corn koftas
This one is juicy! It might have a lot of sauce, but the corn koftas can stand up to it. You could use any veggie koftas.
SERVES 4 PREP 10min COOK 20min
• Oil, for deep-frying
• Gram (chickpea) flour, for dusting
• 4 tortillas, chapattis or rumali rotis
• Lettuce (optional)
• Sliced onions (optional)
FOR THE YOGURT SAUCE
(MAKES 500ML)
• 500g plain yogurt
• Juice of 1 lime
• ½-1tsp chilli powder
• Chaat masala or salt, to taste
FOR THE MINT AND CORIANDER SAUCE (MAKES 250ML)
• 2tsp cumin seeds
• 1 very large bunch fresh mint, about 100g
• 1 very large bunch fresh coriander, about 100g
• 6 green chillies
• 4 garlic cloves
• 5cm piece of ginger
• Juice of 2 lemons
• 2tbsp plain yogurt FOR THE KOFTAS
• 1 large potato, about 300g, peeled and diced
• 1 x 400g tin sweetcorn
• 1tsp chilli powder
• 1tsp ground cumin
• 1 green chilli, finely chopped
• 3tbsp finely chopped coriander
1 To make the yogurt sauce, put all the ingredients in a mixing bowl and whisk until creamy smooth. Taste and add more salt or spices to your liking. Chill until required.
2 To make the mint and coriander sauce, roast cumin seeds in a dry frying pan over medium-high heat until fragrant. Pour roasted seeds into a blender or spice grinder with herbs, green chillies, garlic, ginger, lemon juice and 2tbsp yogurt. Blend to a paste. Season with salt to taste. Store for up to 3 days in fridge.
3 To make koftas, boil potato in water for about 10min, until fork tender. Drain and mash.
4 In a pestle and mortar, pound the corn into a paste. Mix corn and mashed potato with chilli powder, cumin, green chilli and coriander. Season with salt to taste and form mixture into short sausage shapes or small ball shapes.
5 Heat about 10cm oil in a wok or large pan to 170°C. If you don’t have an oil thermometer, drop a piece of the corn mixture in to the oil. If it sizzles and rises to the top immediately, you’re ready to cook. Dust a kofta in flour and drop carefully into oil. Repeat with rest. (You may need to cook in batches, depending on the size of your pan). The koftas are ready once nicely browned and heated through, about 3min.
6 To finish, smother the tortillas with a good dose of the yogurt and mint and coriander sauces and divide koftas between them. Add lettuce, sliced onions or whatever you want. Then wrap it all up to serve.
‘These saucy kofta wraps are sure to be a hit’