Indian Kofta Recipe with Fish

Indian fish kofta sandwich

  • serves 4
  • Easy

Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down




  • natural yogurt 300g
  • self-raising flour 350g, plus extra for rolling
  • baking powder 1 tsp
  • groundnut oil for brushing and frying
  • salted butter 25g, melted
  • black poppy seeds 2 tsp


  • garlic 2 cloves, crushed
  • ginger finely grated to make 1 tbsp
  • fresh breadcrumbs 50g
  • coriander a handful of leaves, chopped
  • ground cumin 1 tsp
  • ground turmeric 1 tsp
  • ground coriander 1 tsp
  • skinless cod loin 500g, chopped into small pieces


  • mango ½ ripe, finely diced
  • coconut 50g chunk, grated
  • red onion ½ small, finely diced
  • green chilli ½, finely chopped
  • lime 1, juiced
  • coriander a handful of leaves, chopped


  • natural yogurt 200ml
  • mint a handful of leaves
  • garlic 1 clove, crushed


  • Step 1

    To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as a dough. Leave in a covered bowl for 30 minutes.

  • Step 2

    Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into 20 small patties and chill for 20 minutes.

  • Step 3

    Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.

  • Step 4

    To cook the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured worksurface. Heat a heavy non-stick frying pan to medium-high. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden colour. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.

  • Step 5

    To cook the koftas, add a little oil to a non-stick frying pan and fry the patties for 3-4 minutes each side, in batches, until cooked through.

  • Step 6

    To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita, and add a few extra herbs, if you like.

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Nutritional Information

  • Kcals 718
  • Fat 20.2g
  • Saturates 10.9g
  • Carbs 89.9g
  • Sugars 17.2g
  • Fibre 7.1g
  • Protein 40.8g
  • Salt 3.3g