These make for a very yummy and a (relatively) quick snack for a party or just to treat your family on a weekend evening.
Aloo Paneer Koftas
Makes about 15-18 koftas Preparation time: 20 mins Cooking time: 20 mins
Ingredients: 1 cup of paneer, crumbled fine 1 potato, peeled and boiled 1 carrot, peeled and boiled (optional) 2 cloves of garlic, minced A small piece of ginger, grated 1 tsp of red chilli powder 2 of green chillies, sliced into thin discs A generous pinch of hing 8-10 cashew nuts, broken into small pieces 1 tsp of coriander powder A generous bunch of coriander leaves / cilantro 1/4 cup of cornflour for dusting (optional) Oil for deep frying Salt to taste
How It’s Made:
- Mash the boiled potato and carrot together until there are no lumps.
- Add the rest of the ingredients to this mixture (except corn flour and oil).
- Mix well with fingertips until it’s a homogenous, damp mixture. The moisture from the potato and carrot should be enough to bring it together. Don’t add any water.
- Roll into small lime-sized balls.
- Dust with corn flour. This is an optional step because I didn’t find much difference in texture between these and the ones I didn’t dust. Also, if you leave them plain, the oil stays clear and doesn’t leave a white layer on the koftas.
- Heat a pan and add enough oil to submerge the koftas half way. You can deep fry the koftas but it’s really not necessary. You can also use a paniyaram pan to do the frying. Gently place the koftas in the hot oil.
- Turn gently when golden brown on one side. Keep the fire medium low to ensure the inside is cooked too. Drain on to paper towels and serve hot with ketchup or mint chutney. Tastes fabulous on it’s own or you can go on to make malai koftas with them (recipe coming soon!) What’s your most favourite quick snack recipe for evening tea?
