| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh paneer crumbled |
| 2 |
|
Potatoes boiled & mashed fine |
| 8 |
|
Green chillies finely chopped |
| 1 |
tb |
Coriander finely chopped |
|
|
Salt to taste |
| 18 |
|
Raisins finely chopped; (18 to 20) |
| 1/2 |
ts |
Garam masala |
| 1 |
tb |
Cornflour |
| 1 |
c |
Gram flour |
| 1 |
tb |
Rice flour |
| 1/4 |
ts |
Turmeric powder |
|
|
Salt to taste |
| 1 |
tb |
Hot oil |
|
|
Oil to deep fry |
INSTRUCTIONS
FOR BATTER
Take ingredients of batter in a bowl.
Add water to make a smooth batter.
It should be thick enough to coat the back of a spoon.
Keep aside. Take paneer and potato in separate plates.
Add raisins to potato. Add cornflour to paneer.
Add 3/4 of every other ingredient to potato, and 1/4 to paneer.
Mix each filling well gently with hands.
Make 15 balls of each. Keep aside.
Flatten one potato ball in palm, place a paneer ball over it.
Now cover with the potato and reshape the ball.
Repeat for remaining mixtures.
Heat oil in a frying pan, dip each ball in the batter.
Lower into the hot oil, fry till golden brown.
Turn gently as required. Fry a few at a time.
Serve hot with tamarind chutney or tomato sauce.
To decorate, cut into halves in a plate and arrange.
This will show 3 layers, paneer, potato and crust.
Making time: 40 minutes
Makes: 15 koftas
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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