Take a pan and water, black pepper powder and salt. Mix it well.

Put it on high heat and let the boil come.

When the water begins to boil, turn the heat to lowest and add suji.

Start mixing it otherwise it will stick to the pan very immediately.

Keep mixing on low heat until it turns into a dough.

Transfer this suji dough into a wide tray or plate and let it cool down a bit.

Grate boiled potato in it directly.

Now mix both, i.e. Suji dough and boiled potatoes very well and convert it into a dough.

Take a small portion of dough with the greased hands and first flatten it on your palm.

Put some chopped cashews and a piece of raisin in the middle. However this step is optional and you can skip it if you don't have both the said ingredients or you don't want to put in.  Instead you can put anyone of these, either cashews or raisins.

Firstly seal the cashews and a raisin by sticking the edges of the dough.

Then give it a ball shape by rolling inside your palm.

Likewise prepare all the balls with the entire dough using same method. With the given amount of dough in hand, we managed to make 12 balls.

Now it's a time to fry them. You have three ways to do so. You can deep fry them or air fry and the third one is shallow fry in appam pan. We opted for the third method.

Fry all the balls by adding few drops of oil in each cavity of a appam pan.

Cover the appam pan with a lid while balls are getting fried.

Keep turning the balls so that they get fried from all the sides. Once done take them out.

For this we have taken the same pan in which semolina dough was prepared. Add onions, tomatoes, green chilies, bay leaf, ginger, garlic cloves, cinnamon, green cardamoms, mace, cloves and water.

Let them simmer on moderate heat for 8-10 minutes.

Take the pan off the heat and remove some of the whole spices like bay leaf, cinnamon and black cardamom.

When completely cool, grind this mixture into a fine paste. If needed, you can add little water for making a smooth paste. Keep aside.

Now it's a time to assemble the recipe in a whole and for that take mustard oil in a pan. You can take any other oil which you use in your regular cooking.

As it is the mustard oil, it needs to be cooked first till the smoking point.

Add cumin and let them splutter.

Now add the tomatoes onion paste.

Also add Kashmir red chilli powder turmeric powder coriander powder and salt. Make sure add salt in less quantity as the balls are already having salt in them.

Give everything a good mix.

Put a lid on the pan as the paste is going to be splashed everywhere around while cooking.

Keep stirring at intervals to prevent the paste from sticking at the base of the pan.

Once you see that the paste is leaving the sides of the pan and oil is seen separating from it, it's a sign that paste is now cooked.

Add water. We have added 1.5 cup of water as per our requirement of gravy. You can add less or more, as per your need.

When the water begins to boil, add roasted kasuri methi, garam masala and coriander leaves. Mix.

Put the balls (koftas) in the gravy and let the gravy simmer for 2 minutes with a lid on low heat, so that balls absorb the flavours of the gravy.