Amsotto & Chhana Kofta

Amsotto, or dried mango leather, has long been a cherished part of Bengal’s food culture. Traditionally made by drying the pulp of ripe mangoes under the summer sun, it was once a simple household method of preserving the fruit for longer. Over time, amsotto found its way into everything from sweets and chutneys to a variety of savoury preparations.

Chhana, meanwhile, has played a transformative role in the world of Bengali sweets and cuisine. Bringing these two much-loved Bengali ingredients together results in Amsotto & Chhana Kofta—a dish whose very name celebrates its distinctive ingredients. While the word ‘kofta’ traditionally refers to round preparations made with meat or other ingredients, Indian cuisine has evolved countless vegetarian versions over the years.

The combination of sweet-and-tangy amsotto and soft, delicate chhana makes this kofta an especially interesting addition to a festive vegetarian feast. More than just an innovative recipe, it is a beautiful example of how Bengal’s culinary heritage can be reimagined and presented in a new way.

Ingredients

• 250 g chhana (fresh cottage cheese)

• 1 boiled potato

• 75 g amsotto (dried mango leather), cut into small pieces

• 1 tbsp raisins

• 1 tbsp cashews, chopped

• 1 tsp ginger paste

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ cup sour yogurt

• 1 tomato, chopped

• 1 tsp sugar

• Salt, to taste

• Shalimar's Mustard Oil, as required

  
  

Method

1. In a bowl, mash the chhana and boiled potato together until smooth. Season with a little salt and shape the mixture into small round koftas.

2. Heat Shalimar's Mustard Oil in a pan and lightly fry the koftas until golden. Remove and set aside.

3. In the same pan, add ginger paste, cumin powder, coriander powder, and chopped tomato. Cook until the masala thickens and the oil begins to separate.

4. Add the sour yogurt and mix well. Cook for a few minutes, stirring continuously.

5. Add water as required to prepare a smooth, moderately thick gravy.

6. Add the pieces of amsotto, raisins, and chopped cashews. Simmer gently until the flavours blend and the amsotto softens slightly.

7. Carefully add the fried koftas to the gravy and simmer for a few minutes, allowing them to absorb the flavours.

8. Finish with Shalimar's Chef Spices Garam Masala Powder. Gently mix and remove from heat.

9. Serve hot as part of a festive vegetarian meal.