Total Calories: 1,032
1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash them in a bowl. Peel and thinly slice the lotus coots. Then transfer them to a food processor along with the ginger, garlic, and green chili peppers and process until minced. Transfer to the bowl with the potatoes.
2. Add the cilantro, coriander, pomegranate seeds, cumin, salt, and baking soda and mix well. Then add the chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.
3. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of the dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the lotus-root balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes. Drain and transfer to an ovenproof serving dish.
4. Prepare the curry sauce. Preheat the oven on 400°F. Pour the sauce over the kofta balls and mix lightly. Cover with foil and bake at least 15 minutes, or until the koftas absorb the juices and become soft. Sprinkle the garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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