leaves, chopped 1 tbsp + to garnish
fenugreek leaves, coriander leaves, mixed sprouts, gram flour, green chilli, potato, salt and turmeric powder in a bowl and mix well. Divide into equal portions and shape them into round koftas.
Take low fat yogurt,
turmeric powder, salt and gram flour in another bowl and whisk till smooth. Add 1 cup water and whisk again.
Heat 1 tbsp oil in a
deep non-stick pan, add mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves and saute till the seeds splutter.
Add yogurt mixture
and cook on low heat, stirring occasionally, till the gram flour is cooked and the mixture thickens.
Heat 1 tbsp oil in
another non-stick pan, add the koftas and shallow-fry, stirring, till light brown all around.
Arrange the koftas in
a serving bowl, pour kadhi over them, garnish with coriander leaves and serve immediately.