aloo paneer ka kofta
Punjabi aloo paneer kofta recipe - a melt in the mouth soft texture koftas with a crisp exterior.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 14 to 16 medium sized koftas
- 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)
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.
Tips for making aloo paneer kofta
If making aloo paneer kofta for fasting or vrat:
- 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.
- 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.
- Use rock salt (sendha namak) instead or regular salt.
- Substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
- Skip adding garam masala powder, chaat masala powder or any other ingredient which don't use for regligious fasting at your home.
Serving: 3g | Calories: 118kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 180mg | Potassium: 195mg | Fiber: 1g | Vitamin A: 10IU | Vitamin C: 5.2mg | Calcium: 86mg | Iron: 2.1mg