Kofta - In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions.
Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
For the outer covering, take one portion of the soya-chickpea mix
and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely.
Dust with the chickpea flour. Deep fry them to a golden colour. Drain on a kitchen towel.
For the gravy - Heat 3 tbsp. oil. Add all the dry spices & saute for a few seconds.
Add the ground paste and simmer for 2-3 minutes.
Add the yoghurt and kasuri methi. Continue to simmer till the
oil separates. Switch off the flame & add ghee and kewra water.
Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy. Garnish with coriander leaves and serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice or any Indian flat bread.
