Paneer koftas

Yield: 1 servings

Measure Ingredient
1 cup Fresh paneer crumbled
2 \N Potatoes boiled & mashed fine
8 \N Green chillies finely chopped
1 tablespoon Coriander finely chopped
\N \N Salt to taste
18 \N Raisins finely chopped; (18 to 20)
½ teaspoon Garam masala
1 tablespoon Cornflour
1 cup Gram flour
1 tablespoon Rice flour
¼ teaspoon Turmeric powder
\N \N Salt to taste
1 tablespoon Hot oil
\N \N Oil to deep fry


Take ingredients of batter in a bowl.

Add water to make a smooth batter.

It should be thick enough to coat the back of a spoon.

Keep aside. Take paneer and potato in separate plates.

Add raisins to potato. Add cornflour to paneer.

Add ¾ of every other ingredient to potato, and ¼ to paneer.

Mix each filling well gently with hands.

Make 15 balls of each. Keep aside.

Flatten one potato ball in palm, place a paneer ball over it.

Now cover with the potato and reshape the ball.

Repeat for remaining mixtures.

Heat oil in a frying pan, dip each ball in the batter.

Lower into the hot oil, fry till golden brown.

Turn gently as required. Fry a few at a time.

Serve hot with tamarind chutney or tomato sauce.

To decorate, cut into halves in a plate and arrange.

This will show 3 layers, paneer, potato and crust.

Making time: 40 minutes

Makes: 15 koftas

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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