Delicious, crispy dumpling fritters! Rich & perfect for any party! It has a texture that is melting soft inside and crispy outside!
Paneer in any form is bliss to me. And that when it is fried 😉 how will I say no to it! I never knew my mom’s loves paneer as much as I love them. When I went to India last month, I saw my mom craving for paneer most of the times 🙂 She just tries to avoid them on her health note. I have a collection of paneer recipes on this blog 😉 so for you to know I love them! I made these for my malai kofta but totally loved the taste and texture of these koftas as an appetizer so thought of posting them. My mom had them as kofta balls than having them with gravy :). If my Mom loves it 😉 I am sure kids would love these!!!!!
I added lentils to it instead of boiled veggies and it does give a different texture and flavor. My favorite part of the meal has always been appetizer. When my mom and I go out for dinner we order a lot of appetizers only 😀 This one has become a personal favorite now!
Vegan note: Replace paneer with tofu!
I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you would love to look at.
- For koftas: (roughly makes 10 kofta balls)
- • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
- • • Potatoes - 2 , medium, boiled and washed
- • • Split Bengal gram (chana dal) - ¼ cup
- • • Salt to taste
- • • Red chilli powder - 1.5 tsp
- • • Garam masala powder - ½ tsp
- • • Cashew nuts - 5, broken
- • • Green chillies - 1, finely chopped
- • • Cumin powder- ½ tsp
- • • Coriander powder-1.5 tsp
- • • Cornflour/ corn starch - 4 tbsp
- • • Oil - to deep fry
- Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
- Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.
- Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.