Aloo Paneer Kofta – a melt in the mouth soft texture koftas with a crisp exterior.
200 gms paneer/cottage cheese, grated
3 medium sized aloos/potatoes, which have been boiled & peeled and then grated
11/2 tbsp almond flour or 1 tbsp milk powder or 11/2 tbsp khoya or almond flour
½ tsp black pepper powder or crushed black pepper
¼ or ½ tsp red chili powder
1 or 1.5 tbsp chopped coriander leaves
1.5 or 2 tbsp corn flour/corn starch
2 to 3 tbsp mixed chopped dry fruits – almonds, cashews, pistachois and raisins
vegetable oil for frying
rock salt or regular salt as required
chaat masala as required (optional)
Mix all the ingredients in a bowl, except the dry fruits.
Check the seasoning and add more salt or spice powders if required.
Take a medium sized ball from the mixture and flatten it slightly.
Place the dry fruits in the center.
Bring the edges toward the center and cover the dry fruits completely.
Seal the kofta well, so that they do not break while frying.
Make all the koftas this way.
Heat oil for shallow frying or deep frying in a kadai or pan.
Add the stuffed koftas and fry till golden brown from all over.
Drain the kofta on paper tissues.
Serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
These koftas can also be made and added to malai kofta curry.
Tips for aloo paneer kofta recipe:
- i added 1.5 tbsp corn flour/corn starch to the kofta mixture and the koftas did not break. However, when making koftas, just add a small ball of the mixture first in the oil and if it does not break, then move ahead with frying the rest of the koftas. If the kofta does break, then add some more corn flour to bind them well.
- The oil has to be medium hot. Too hot oil, will brown the koftas quickly with the inside remaining uncooked. A warm oil, will make the koftas soak oil and become greasy. The texture in the latter case also would not be good.
- If you are making aloo paneer koftas for fasting or vrat. Then use rock salt and substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta), buckwheat flour (kuttu ka atta) or arrow root flour.