Wheat bread and spinach cooked using non stick paniyaram pan to make this bread kofte and a creamy curry made to dunk these koftes. This curry goes well with any Indian breads we had with phulkas. 

What you need for Bread Kofta:
Wheat Bread – 8 nos
Spinach – 1/2 cup (finely chopped)
Onion – 1 no (finely chopped)
Ginger – 1 tsp, grated
Rice Flour – 2 tsp
Red chilli powder – 1/2 tsp
Salt as reqd
Oil for greasing the pan

How to make Bread Kofta:
Powder the bread slices add it in a bowl to which add, ginger, spinach, onion, rice flour, chilli powder, salt and mix everything to a tight dough.

Divide them into balls and cook in paniyaram pan in medium heat till it gets browned and crispy on all sides. 

What you need for Bread Kofta Curry:
Onion – 1/2 cup, roughly chopped
Tomato – 2 nos (roughly chopped)
Green chilllies – 1 no
Ginger – 1/2 tsp
Garlic – 1 tbsp
Cashew nut – 6 nos
Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Red Chilli powder – 1 tsp
Garam masala powder – 1/4 stp
Kasoori Methi – 1/2 tsp
Cumin seeds – 1/2 tsp
Salt as reqd
Oil – 1 tbsp
Fresh Coriander – 2 tbsp, chopped

How to make:
Heat 1 tsp oil in a pan, add cashews, ginger, garlic, green chillies and saute for a minute. Add onions saute well and add tomatoes and saute till soft. Once it cools grind using little water to a smooth paste.

Heat 1 tbsp oil in a pan, add cumin seeds wait till it splutter add onion-tomato paste and cook 2 mins, then add red chilli powder, cumin powder, coriander powder, garam masala, salt and allow to cook.

Add kasoori methi and simmer for 3 mins. Lastly add fried koftas and finely chopped cilantro and turn off the stove. Serve hot with any Indian breads.



  1. says

    bread makes for a deliciously healthy substitute for the paneer which is usually used to make koftas….this low cal curry is a must try out for us soon, liked the idea of using a paniyaram stand… 🙂

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