Punjabi aloo paneer kofta is a melt in the mouth soft texture koftas with a crisp exterior.
Course: snacks, starters
Cuisine: north indian
Servings: 14to 16 medium sized koftas
Author: Dassana Amit
200gramspaneer(cottage cheese) - grated
3medium sized potatoes (aloo)- which have been boiled and peeled and then grated
½teaspoonblack pepper powderor crushed black pepper
¼ or ½teaspoonred chili powder
¼ or ½teaspoongaram masala powder
1 or 1.5tablespoonchopped coriander leaves(cilantro leaves)
1.5 or 2tablespooncorn flour(corn starch)
2 to 3tablespoonmixed chopped dry fruits- almonds, cashews, pistachois and raisins
1.5tablespoonalmond flouror 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 them 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.
They can also be made to be added to malai kofta curry.
Tips for making aloo paneer kofta
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.
If making aloo paneer kofta for fasting or vrat:
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.