Mint Kofta

Serving Size1 skewer
per serve% RI*
Energy1842 kj22%
440 kcal
Fat31.88g46%
Saturated Fat13.186g66%
Monounsaturated Fat13.26g
Polyunsaturated Fat2.692g
Carbohydrates6.71g3%
Sugar1.13g1%
Fibre2.1g
Protein31.19g62%
Salt1.66g28%
Cholesterol121mg
Potassium650mg33%
* Reference intake of an average adult (8400 kJ / 2000 kcal)

Rusk (Wheat flour, Salt), wheat flour, Salt, Dextrose, Yeast extract, spices (Nutmeg, white pepper), Herb (mint), Preservative (E223), sugar, Sunflower oil, Antioxidant (E300), Flavouring, Garlic powder

Naan bread is a great accompaniment with koftas here is a recipe if you feel like doing it yourself.

Ingredients
570g plain flour, plus extra for dusting
1 tsp sugar
1½ tsp baking powder
½-1 tsp strongly-flavoured seeds, such as nigella or cumin seeds (optional)
2 tbsp melted butter
8 tbsp natural yoghurt
oil, for the bowl
For the garlic butter (optional)
2 garlic cloves, crushed
small handful of coriander, finely chopped, plus extra to serve.

Method
STEP 1
Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.

STEP 2
Add 1 tbsp of the melted butter, followed by the natural yoghurt. Mix together with your hands. Once the yoghurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yoghurt and butter – stop adding when you have a ball of dough.

STEP 3
Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.

STEP 4
If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.

STEP 5
Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.

STEP 6
Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape – roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.

STEP 7
Heat a frying pan. Dry fry the dough over medium-high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.