Spiced Lentil and Sweet Potato Kofta with Tamarind Glaze
These flavorful kofta balls combine earthy lentils with sweet potatoes, infused with aromatic Indian spices. Pan-fried to a perfect golden brown, they are then coated in a tangy tamarind glaze, offering a delightful balance of sweet, sour, and spicy notes.
Prep Time
50 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the red lentils thoroughly. Peel and dice the sweet potato. Finely chop the onion, ginger, garlic, and green chili.
- 2
In a large pot, combine the rinsed lentils and diced sweet potato with enough water to cover them by about 1 inch. Bring to a boil, then reduce heat and simmer until lentils and sweet potato are very tender, about 15-20 minutes. Drain any excess water.
~20 min - 3
Mash the cooked lentils and sweet potato together using a masher or fork until well combined and no large chunks remain. Let the mixture cool slightly.
~5 min - 4
In a mixing bowl, combine the mashed lentil-sweet potato mixture with the chopped onion, ginger, garlic, green chili, cumin powder, coriander powder, turmeric powder, garam masala, salt, chopped fresh coriander, and chickpea flour. Mix everything thoroughly until it forms a cohesive dough.
~5 min - 5
Roll small portions of the dough into bite-sized kofta (balls).
~5 min - 6
Heat vegetable oil in a frying pan over medium heat. Carefully add the kofta to the hot oil in batches, ensuring not to overcrowd the pan. Fry them until golden brown and crispy on all sides, about 3-4 minutes per batch.
~10 min - 7
While the kofta are frying, prepare the glaze. In a small saucepan, combine tamarind paste, jaggery (or brown sugar), water, and red chili powder. Heat over low heat, stirring until the jaggery dissolves and the glaze thickens slightly. (0 minutes if making while kofta fry)
~5 min - 8
Remove the fried kofta from the oil and drain on paper towels. Gently toss the warm kofta in the prepared tamarind glaze until evenly coated.
~2 min
Tips
- Ensure the lentil and sweet potato mixture is not too wet before adding the chickpea flour. If it's too moist, the kofta might fall apart during frying. Add a little more chickpea flour if needed.
- Serve these kofta immediately for the best texture and flavor. They can also be served at room temperature, but the glaze might become stickier.
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