Paneer Koftas Recipe - Cooking Index
Paneer Koftas Recipe - Cooking Index
| 1 cup | 237ml | Fresh paneer crumbled |
| 2 | Potatoes boiled & mashed fine | |
| 8 | Green chillies finely chopped | |
| 1 tablespoon | 15ml | Coriander finely chopped |
| Salt to taste | ||
| 18 | Raisins finely chopped - (18 to 20) | |
| 1/2 teaspoon | 2.5ml | Garam masala |
| 1 tablespoon | 15ml | Cornflour |
| For Batter | ||
| 1 cup | 237ml | -- ¥ |
| 1 | Flour | |
| 1 tablespoon | 15ml | Rice flour |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| Salt to taste | ||
| 1 tablespoon | 15ml | Hot oil |
| 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 3/4 of every other ingredient to potato, and 1/4 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
Source:
'Curries without Worries," by Sudha Koul
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