Koftas: Indian Street Style

Method

Preheat the oven to 180C/350F/Gas mark 4.
To prepare the green sauce, blitz all ingredients in a food processor. Set aside. Repeat for the red sauce, adding enough water to make a spreadable puree. Set aside.
Take 2 Cauldron Koftas and squash into a burger shaped round. Repeat the process, place the rounds on a baking sheet and cook for 10-12 minutes until heated through.
Meanwhile, prepare the yogurt dip by combining all of the ingredients and seasoning to taste.
Slice the brioche buns in half, toast lightly and coat the bottom halves with the green sauce and the top halves with the red sauce. Place a Kofta burger in each and enjoy with the cooling yogurt dip!

Ingredients

1 pack Cauldron Indian Koftas
3 brioche burger buns (or Vegan alternative)
1 tbsp vegetable oil
Ingredients for the Green Sauce
Small bunch of fresh parsley
Larger bunch of fresh coriander
2 green chillies
Juice of ½ lemon
2 cm piece root ginger, peeled
¼ tsp garam masala
1 tbsp vegetable oil
2 tbsp water
½ tsp salt
Ingredients for the Red Sauce
12 small red chillies
8 cloves of garlic
½ tsp salt
3 tbsp water
Ingredients for the Yogurt Dip
150ml Greek style yogurt
1/3 cucumber, cut into ½ cm dice
Small bunch of mint, finely chopped
Salt and black pepper to taste
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