Champaran-inspired Sabudana Kofta

Ingredients

• Sago – ¾ cup
• Boiled potatoes – 2 medium
• Roasted peanut powder – ¼ cup
• Green chilli – 1
• Salt – as needed
• Oil – for frying
• Onion – 2 medium, chopped
• Tomatoes – 2, chopped
• Ginger-garlic paste – 1 tbsp
• Cumin – 1 tsp
• Turmeric – ¼ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Water – 1½ to 2 cups

Method

1. Soak the sago 4 to 6 hours until soft, then drain for 15 minutes.
2. Mix sago with cooled mashed potato, peanut powder, chilli and salt. Shape small firm koftas and fry one test piece first.
3. Fry the remaining koftas over medium heat until golden and set; keep aside.
4. For the gravy, heat 1 tablespoon oil, add cumin and onion and cook until golden. Add ginger-garlic and cook out the raw smell.
5. Add tomato, turmeric and coriander powder and cook until the tomato is soft and the oil begins to separate.
6. Add water and simmer 5 to 7 minutes to make a medium-thick gravy. Finish with garam masala.
7. Add koftas only 2 to 3 minutes before serving so they absorb flavour without collapsing.
8. Serve with rice or roti. This is a Bihar/Champaran-inspired catalogue creation; it should not be presented as a documented traditional Champaran dish.