aloo paneer kofta recipe, how to make dry aloo paneer ka kofta for snack

punjabi aloo paneer kofta recipe - a melt in the mouth soft texture koftas with a crisp exterior.
4.67 from 3 votes

aloo paneer kofta recipe with step by step photos. melt in the mouth soft texture delicious paneer kofta with a crisp exterior. i had made these paneer kofta for malai kofta gravy recipe. so half of these aloo paneer kofta went in the malai kofta gravy and half were served as a snack on the next day.

aloo paneer kofta recipe

in this recipe the koftas are made with mashed potatoes, paneer and few spices. these aloo paneer kofta can be made as a tea time snack or can be added in an onion tomato gravy or bhuna maslaa gravy and then served as a kofta gravy dish for lunch or dinner. they taste good as a snack and also in a gravy dish.

you can easily change this paneer ka kofta recipe, so that it can also be made during religious fasting (vrat) or for navratri fasting.

how to make aloo paneer kofta for fasting

  1. just substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
  2. don’t forget to use rock salt (sendha namak) instead of regular salt.
  3. skip adding garam masala powder, chaat masala powder or any other ingredient which don’t use for regligious fasting at your home.

in the aloo paneer kofta recipe below i have given the original recipe which makes about 14 to 16 medium sized koftas. you can halve this recipe and make 7 to 8 koftas if required. the recipe can be easily doubled or tripled.

aloo paneer kofta punjabi recipe

serve the aloo paneer kofta hot or warm with sweet chutney or tomato sauce or pudina chutney.

few more paneer snacks recipes for you!

aloo paneer kofta

4.67 from 3 votes
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
punjabi aloo paneer kofta recipe - a melt in the mouth soft texture koftas with a crisp exterior.
paneer kofta recipe
Course:snacks,starters
Cuisine:north indian
Servings:14 to 16 medium sized koftas
Calories:118kcal

INGREDIENTS FOR aloo paneer kofta

(1 CUP = 250 ML)
  • 200 grams paneer (cottage cheese) - grated
  • 3 medium sized potatoes (aloo) - which have been boiled and peeled and then grated
  • ½ teaspoon black pepper powder OR crushed black pepper (kali mirch powder)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ¼ or ½ teaspoon garam masala powder
  • 1 or 1.5 tablespoon chopped coriander leaves (dhania patta or cilantro leaves)
  • 1.5 or 2 tablespoon corn flour (corn starch)
  • 2 to 3 tablespoon mixed chopped dry fruits - almonds (badam), cashews (kaju), pistachois (pista) and raisins (kishmish)
  • 1.5 tablespoon almond flour OR 1 tablespoon milk powder OR 1.5 tablespoon khoya (mawa or dried evaporated milk solids) - [i used almond flour]
  • vegetable oil for frying - i used rice bran oil
  • rock salt or regular salt as required
  • chaat masala as required (optional)

HOW TO MAKE aloo paneer kofta

preparation for aloo paneer kofta

  • 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 paneer ka kofta this way.

frying aloo paneer kofta

  • 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 aloo paneer kofta on paper tissues to remove excess oil.
  • serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
  • these aloo paneer kofta can also be made and added to malai kofta curry.

RECIPE TIPS

tips for making aloo paneer kofta

  1. 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 paneer kofta does break, then add some more corn flour to bind them well.
  2. the oil has to be medium hot. too hot oil, will brown the paneer kofta quickly with the inside remaining uncooked. a warm oil, will make the paneer koftas soak oil and become greasy. the texture in the latter case also would not be good.
if making aloo paneer kofta for fasting or vrat:
  1. use rock salt (sendha namak) instead or regular salt.
  2. substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
  3. skip adding garam masala powder, chaat masala powder or any other ingredient which don't use for regligious fasting at your home.
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how to make aloo paneer ka kofta

1: mix the grated boiled aloo (potatoes), grated paneer, spice powders, corn starch, coriander leaves and salt in a bowl.

making aloo paneer kofta recipe

2: mix really well and then take a medium sized ball from the mixture and flatten it.

making aloo paneer kofta recipe

3: place chopped dry fruits in the center.

making aloo paneer kofta recipe

4: bring the edges toward the center and seal the dry fruits mixture completely with the outer covering. make all aloo paneer kofta this way. you can give any shape you want, round or oblong. i flattened them a bit for ease of frying.

making aloo paneer kofta recipe

5: heat oil for shallow frying or deep frying in a pan and add the aloo paneer kofta.

making aloo paneer kofta recipe

6: carefully fry the kofta in the oil till golden brown.

making aloo paneer kofta recipe

7: drain the fried aloo paneer kofta on paper napkins to remove excess oil.

aloo paneer kofta recipe

8: serve aloo paneer kofta hot or warm with coriander chutney or sweet chutney or tomato sauce.

paneer kofta recipe, aloo paneer kofta


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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34 comments/reviews

  1. These koftas turned out very tasty.Love the way you give detailed explanation and suggest alternatives.The step by step pictures are great.Although I skipped the almond flour/milk powder(since I did not have it at the time of making),it came out very well.I have made this quite a few times since everybody loved it at home.

  2. Looks good’ I do follow my own recipe and add other ingredients from other recipes and combined it together and come out delicious . Never thought adding farari flour to it, which is a great tip thank you. Do send me your other recipes please . Happy Mother’s Day x

  3. I like your website. The recipes are awesome.
    To make these kofta’s what can be an alternative to corn starch?

  4. Hi Dassana,
    I am a regular follower of your recipes and recommend it to my cousins and friends too. I must appreciate the simplicity with which you detail out everything about the dish.
    I faced slight issue while preparing the above koftas.
    In the process everything was going smooth and matched your pictures, but while frying the kofta while I turned them to cook from other side, the koftas got opened and oil seeped inside. Till then everything was going well and they were replicating the ones we had at hotel.
    Any specific reason why it happened so?
    Regards.

    • thanks manisha. could be due to excess moisture in the kofta mixture. the potatoes have to be drained really well. meaning even when you mash them, there should be no moisture or traces of water in them. the paneer should be defrosted and then added. if frozen paneer is added, then they will release moisture once they come at room temperature. in this case, you can add more of the corn starch so that the koftas don’t break while frying.

  5. Hi Dassana,

    This looks awesome and am planning to make it right from the time you posted it, but never ended up making it 🙁

    Now with complete determination to make it this week, I have only couple of questions. Did you use fresh paneer or frozen? Will it make any difference if I use frozen paneer?

    Thanks so much!

  6. Aausssummm delicious i was eager to have paneer kofta since long n wanted to know the recipy as well .its simply easy n extremly mouthwatering recipy

  7. YUM!!!! My sister is coming to visit soon and this would be a really fun project. She has run out of my chaat masala and will want more–we could use it on this.

  8. hey dassana..i just loved this recipe..i made it today..waiting for malai kofta curry recipe..plz dont stop paneer recipes..lets them flow my dear..

    • did you like the kofta suhani. how were they. i have some paneer recipes in drafts like palak paneer, shahi paneer, paneer sandwich etc. will post the malai kofta in some time.

  9. dassana, the first picture looks so perfect… I could just have it right off the screen….this recipe seems to be easy and simple, love the addition of dried fruits.

  10. this is a superb post….
    the color of koftas ……..perfect
    wud be waiting for malai kofta recipe ….
    here is my gatta recipe
    for making gattas collect besan, a pinch of hing,little bit saunf, bit of haldi, namak, meetha soda a pinch and a little bit of vegetable oil. make dough with lukewarm water. dough shud be relatively stiff. i used my food processor to make dough..it makes dough even and well mixed and if water is perfect it will not be messy sticky thing …and perfect..with hands sometimes it becomes messy as besan sticks to the hands.
    in a pot let water come to boil and then add small rolls of besan made lengthwise . rolls are made as children make with clay. in boiling water gattas swell to almost double . let this happen for about 15-20 min then take gatts out after a little while cut then in little pieces not too small but medium size and once again put them in same water for 10 min.
    now take curd as we make in kadhi..whisk curd with salt, hing, namak and haldi and with water which was left in gattas boiling …add additional if required. i gave punjabi touch to gattas ..take little oil in kadai, put little jeera when hot and add small sized finely chopped onions and a tsp of garlic pieces fry them well …add the cut gattas at this stage and fry them in oil…for this step..the oil put in kadai shud be on higher side then for frying onions and gralic only..fry for 2-3 minutes…now add half tsp of red chilli. desgi mirch wud give better color .this is done to give subzi a good color ..chilli quantity may be reduced..but rajasthani cisin as lot of mirchi in most of the currys.in 2 seconds add whisked curd …make sure mirchi does not get burnt.and keep stiring till the first boil do not leave the mixture in between.. then slow gas and keep of another 15 mins..more the boiling better the gattas will..dassana i belong to rajasthan but born and bought up in punjab so have blende both the states in recipe..in rajasthani version onion and garlic are not added..they believe that addition of onion garlic makes curry heavy and is not easily digestable..so thats it…do give me ur feedback …hows it…

    • thanks renuka. and more thanks for the gatta recipe. i shall surely try soon. will surely give you feedback. i have my mil’s gatta recipe too. so will try both in due time.

  11. I have just had my dinner a few minutes ago Dassana, and the moment I saw this picture I feel hungry again.. very very tempting picture, the crust has come out so well.. Would you like to adopt me ? 😉

  12. Hi Dassana! I have been a regular follower of your recipes and they are awesome! My mom loves to try out the recipes posted by you whenever she can and we have never been disappointed. I have recently started learning how to cook. Just 1 question…how are Koftas in general different from Cutlets? I am sorry, but I find them quite similar, in terms of preparation, presentation and taste. 🙂

    • thats nice to know pulkita. kofta is a term that is used for balls made from minced meat. in vegetarian cuisine, kofta and cutlet can be made with the mashed veggies or paneer or potatoes. but kofta is shaped into a ball and mostly stuffed with a filling. it can be stuffed with any filling depending upon the recipe. whereas the cutlet is not stuffed and flattened. usually a cutlet is pan fried. but a kofta is deep fried or baked in a tandoor. actually there are so many recipes with the names kofta and cutlet and they are always used interchangeably.

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