Aloo Paneer Koftas - A Quick Snack
It's been a while since I shared a paneer recipe. I always have paneer in my freezer and keep adding it to random dishes to thicken it or make it look more enticing to TH (who loves paneer!).
Since Malai Koftas have been on my mind for a while, I decided to take the plunge one day. It took me a long time compared to how long I usually take to make something. Those are not my favourite kind of recipes. But I had to try malai koftas and I did. Will share the complete recipe when I've sorted the pictures out, but for now, here are the aloo paneer koftas that I dunked in the gravy to turn these into malai koftas.
These make for a very yummy and a (relatively) quick snack for a party or just to treat your family on a weekend evening.
Preparation time: 20 mins
Cooking time: 20 mins
Ingredients:
1 cup of paneer, crumbled fine
1 potato of peeled and boiled
1 carrot of peeled and boiled (optional)
2 cloves of garlic, minced
A small piece of ginger, grated
1 tsp of red chilli powder
2 of green chillies, sliced into thin discs
A generous pinch of hing
8-10 cashew nuts, broken into small pieces
1 tsp of coriander powder
A generous bunch of coriander leaves / cilantro
1/4 cup of cornflour for dusting (optional)
Oil for deep frying
Salt to taste
How It's Made:
1. Mash the boiled potato and carrot together until there are no lumps.
2. Add the rest of the ingredients to this mixture (except corn flour and oil).
3. Mix well with fingertips until it's a homogenous, damp mixture. The moisture from the potato and carrot should be enough to bring it together. Don't add any water.
4. Roll into small lime-sized balls.
5. Dust with corn flour. This is an optional step because I didn't find much difference in texture between these and the ones I didn't dust. Also, if you leave them plain, the oil stays clear and doesn't leave a white layer on the koftas.
6. Heat a pan and add enough oil to submerge the koftas half way. You can deep fry the koftas but it's really not necessary. You can also use a paniyaram pan to do the frying. Gently place the koftas in the hot oil.
7. Turn gently when golden brown on one side. Keep the fire medium low to ensure the inside is cooked too.
Drain on to paper towels and serve hot with ketchup or mint chutney. Tastes fabulous on it's own or you can go on to make malai koftas with them (recipe coming soon!)
What's your most favourite quick snack recipe for evening tea?
Since Malai Koftas have been on my mind for a while, I decided to take the plunge one day. It took me a long time compared to how long I usually take to make something. Those are not my favourite kind of recipes. But I had to try malai koftas and I did. Will share the complete recipe when I've sorted the pictures out, but for now, here are the aloo paneer koftas that I dunked in the gravy to turn these into malai koftas.
These make for a very yummy and a (relatively) quick snack for a party or just to treat your family on a weekend evening.
Aloo Paneer Koftas
Makes about 15-18 koftasPreparation time: 20 mins
Cooking time: 20 mins
Ingredients:
1 cup of paneer, crumbled fine
1 potato of peeled and boiled
1 carrot of peeled and boiled (optional)
2 cloves of garlic, minced
A small piece of ginger, grated
1 tsp of red chilli powder
2 of green chillies, sliced into thin discs
A generous pinch of hing
8-10 cashew nuts, broken into small pieces
1 tsp of coriander powder
A generous bunch of coriander leaves / cilantro
1/4 cup of cornflour for dusting (optional)
Oil for deep frying
Salt to taste
How It's Made:
1. Mash the boiled potato and carrot together until there are no lumps.
2. Add the rest of the ingredients to this mixture (except corn flour and oil).
3. Mix well with fingertips until it's a homogenous, damp mixture. The moisture from the potato and carrot should be enough to bring it together. Don't add any water.
4. Roll into small lime-sized balls.
5. Dust with corn flour. This is an optional step because I didn't find much difference in texture between these and the ones I didn't dust. Also, if you leave them plain, the oil stays clear and doesn't leave a white layer on the koftas.
6. Heat a pan and add enough oil to submerge the koftas half way. You can deep fry the koftas but it's really not necessary. You can also use a paniyaram pan to do the frying. Gently place the koftas in the hot oil.
7. Turn gently when golden brown on one side. Keep the fire medium low to ensure the inside is cooked too.
Drain on to paper towels and serve hot with ketchup or mint chutney. Tastes fabulous on it's own or you can go on to make malai koftas with them (recipe coming soon!)
What's your most favourite quick snack recipe for evening tea?
Posts
wow..this is so easy..looks crunchy...liked the recipe :)
ReplyDeleteLove stuff that has 2-in-1 uses. Such as this, kofta snack + kofta curry!
ReplyDeletemmmm! perfect snack or in Kofta...mmmm
ReplyDeleteOooh -- I LOVE!
ReplyDeletelove the recipe and the idea of using the paniyaram pan to fry...!!!!
ReplyDeletewow, its lovely. superb color. will make this for sure :)
ReplyDeleteI love your recipes - keep it up. Im going to make this this weekend, would probably have to omit hing as we dont get it here :( Thanks :D
ReplyDeletethmmm I almost smell it here delicious.
ReplyDeletenow tat is a pretty simple snack.. got to try it !!! :)
ReplyDeleteWow, superb, what a clarity! nice recipe, would love to try this!
ReplyDeleteLooks delicious and beautiful clicks. New look is good.
ReplyDeleteNice recipe! Last picture is very inviting
ReplyDeleteAwesome snack, great with some green chutney and a cup of tea..
ReplyDeleteLooks crispy and yummy..Perfect starter!
ReplyDeletedelicious...
ReplyDeleteMouthwatering here, wat a terrific and super tempting koftas..
ReplyDeleteWow..You have made it perfectly..Totally YUMMY...Love it..Bookmarked..
ReplyDeleteAarthi
Delish! My fav. snack? Really you want to know? baby carrots with hummus :|
ReplyDeleteMouthwatering snack. Nice clicks..
ReplyDeleteThis is sooo tempting.. The pictures are awesome... Bookmarked!
ReplyDeleteI love following you - always something unique I haven't seen before... And these are stunning! I have featured your post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration...
ReplyDeleteLooks delish Nags. Without the corn flour will the outer layer texture be same?
ReplyDeleteHey there, I actually dipped only two koftas in the corn flour (which you see frying in the pan along with two non-dipped ones). I couldn't tell the difference after they were done. I think the potatoes are enough to make it crunchy.
DeleteHi Nags,
ReplyDeleteI have a passion of cooking sometime but never get inspired with the reading the reciepies but I have started implementing after viewing your blog with recipe in terms of pics.
Small doubt ....I tried this and didn't able to make crunchy/crispy as
shown in ur pic.... but it tastes good.
:-)
that's strange. were they a bit too moist/watery maybe? i have made these aloo paneer koftas a couple of times already and they turned out great each time! :)
DeleteThank you and I will give a another try sometime later this week to succeed. :-)
DeleteHi Nags,
ReplyDeleteI was wondering... have you tried making cheese poppers/balls using Paneer? Shouldn't they ideally come out like this? Crunchy and pretty? Or, are we going to end up with rubbery balls of fried cheese?
not sure what you mean by cheese poppers. do you mean dipping the whole cheese in some batter and then frying it? I haven't tried that, actually
DeleteVery good Receipe. I tried it and my hubby and kid loved it. Thanks :)
ReplyDeleteThis is just plain sexy. I loved it with all my heart :)
ReplyDelete