Handh Te Kofte | Dried Dandelion Leaves and Mutton Koftas
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Recipe Overview
Overview
The Handh te Kofte recipe is a beautiful representation of Kashmiri cuisine, showcasing the unique use of dried dandelion leaves, known locally as ‘handh’. The process begins with boiling the leaves multiple times to eliminate their natural bitterness, which is crucial for achieving a palatable flavor. This step is essential, as it sets the foundation for the dish’s overall taste.
The heart of the recipe lies in the koftas, made from finely minced mutton mixed with a variety of spices, including cumin, turmeric, and red chili powder. The addition of eggs not only binds the mixture but also ensures that the koftas maintain their shape during frying. The fragrant spices and the richness of the mutton create a delightful flavor profile that is both comforting and satisfying.
Frying the koftas in mustard oil adds an authentic touch, as this oil is a staple in Kashmiri cooking. The technique of frying them on high heat initially allows for a crispy exterior while keeping the inside tender and juicy. Once cooked, the koftas are combined with a flavorful stock, enhancing their taste and making them a perfect accompaniment to rice or bread.
This dish is not just a meal; it’s a celebration of Kashmiri culture and tradition, making it a wonderful choice for family gatherings or cozy winter nights. The combination of textures and flavors will surely impress anyone who tries it, making it a recipe worth sharing.
Recipe Details
Steps & Tips
Tip: Boil dried dandelion leaves three times with new water to reduce bitterness.
Boil dried dandelion leaves in water, then discard the water.
Wash the dandelion leaves with cold water and squeeze them out.
Boil the dandelion leaves two more times with fresh water.
Put boneless mutton in a food processor to make a mince.
Add cumin seeds, salt, turmeric, red chili powder, fennel seeds, ginger powder, garlic, small cardamom, and big cardamom to the mutton.
Add green chilies and onion to the mutton mixture.
Cook the mutton mixture well and prepare the mince.
Transfer the cooked mince to a bowl.
Add two eggs to the mince.
Tip: Add eggs to the mince to prevent the koftas from breaking.
Mix the mince and eggs well using your hands.
Let the mixture rest in the fridge or outside for better kofta formation.
Heat mustard oil in a pan until it smokes.
Make koftas from the mince mixture.
Fry the koftas in hot oil.
Tip: Start frying koftas on high flame, then reduce to medium or low for even cooking.
Fry koftas from one side until golden.
Flip the koftas to fry the other side.
Tip: Flip koftas only after they have fried a little to avoid breaking.
Take out the fried koftas and place them on a plate.
Prepare the ghee that was boiled.
Make a quick paste in the mixer grinder.
Add cloves, cinnamon, and big cardamom to the ghee.
Fry the paste well and add salt.
Tip: Fry the paste well to avoid a raw taste in the final dish.
Add water and red chili powder to the mixture.
Tip: Adjust red chili powder according to your spice preference.
Mix in fennel, ginger powder, turmeric, and garlic paste.
Add the mutton stock to the mixture.
Add the fried koftas to the stock.
Cover and cook for three to four whistles.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dried dandelion leaves must be boiled three times to reduce bitterness.
- •Using eggs in the kofta mixture helps prevent them from breaking during cooking.
- •Mustard oil is traditionally used for frying koftas in Kashmiri cuisine.
- •Koftas should be fried on high heat initially to ensure they cook well inside.
