Name: SANGAR KE KOFTA
Yield: 4 servings
Cuisine: Indian
Ingredients: Soaked SANGRI SAAG (Soaked); DRIED MANGO; WHOLE RED CHILLIES; ROASTED GRAM FLOUR; 30 MILS VEGETABLE OIL (To fry); VEGETABLE OIL (For gravy); ASAFOETIDA; PANCH PHORON; GINGER -GREEN CHILLI (Paste); CHILLI POWDER; TURMERIC (Powder); YOGHURT; BESAN; SUGAR; SALT; CASHEWNUT PASTE; GARAM MASALA POWDER; TOMATO PUREE (Fresh)

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SANGAR KE KOFTA — Formulation & Method | CuliNect