|frying the koftas|
i have always wanted the recipe for these delicately spiced little koftas. they are a departure from the traditional pakistani ones that are usually simmered in gravy. they are very much my mama’s recipe, partly drawn from a norwegian cookbook as well as being inspired by auntie y’s teatime entertaining who made something similar. i do not remember auntie y’s koftas but have a vivid memory of her person. she had a petite frame and was the essence of femininity and grace. her signature fragrance was motia especially in the long months of summer when she would weave a gajra into her long hair or wear individual jasmine flowers in her ears. perhaps that is unsurprising given that her name is the persian variant from which ‘jasmine’ is derived.