225 grams (8 ounces) paneer
2 potatoes, boiled
100 grams (3 1/2 ounces) cashew nuts
75 grams (2 3/4 ounces) white bread (or panko)
50 grams (1 3/4 ounces) desiccated coconut
Handful of fresh coriander leaves, finely chopped
1-2 green chillies, finely chopped
1 1/2 teaspoons salt
Vegetable oil for deep-frying
Coriander and Mint Chutney
Grate the paneer and boiled potatoes into a large mixing bowl.
Using a food processor, finely grind the cashew nuts, then add the bread and blitz once more. Mix the pulverized bread and ground nuts into the potato mixture with the desiccated coconut, coriander, chilli, and salt. Combine the ingredients well and bring the mixture into a ball. Divide this into bite-sized portions and shape into flattened balls, compressing them tightly.
Pour the vegetable oil into a tall saucepan to a depth of one-third. Heat the oil over medium heat until a breadcrumb sizzles and turns brown when dropped into it. Once it is hot, carefully drop some of the koftas into the oil and fry, in batches, for 2 minutes on each side until golden brown. Drain on a plate lined with paper towels. Serve hot with chutney.
The koftas will keep, refrigerated, in an airtight container for up to 3 days. Reheat them in an oven heated to 350° F for 10-15 minutes before serving.
Serves 6-8.
From The Cardamom Trail by Chetna Makan
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