Instead of deep frying these koftas, I opted for low fat version of making them using 'Paddu maker/aebelskiever pan'. The idea of using this pan occurred while browsing the malai kofta recipe here@redchillies. You can read more about the pan here
Bake/Broil the koftas if you are looking for a healthier version.
You cannot find any difference in the taste except that these were softer. They lack that crunchiness compared to deep fried ones.
Try them and let me know.. :)
Ingredients:
Kofta: - Made around 35 koftas
Potato - 2
Paneer/Cottage Cheese - 1 Cup
Chopped Coriander Leaves - 2 Tbsp
Chopped Green Chillies - 1 Tbsp
Chilli powder - 1 tsp
Amchur powder - 1/2 tsp
Garam masala - 1 tsp
Corn Flour - 2 Tbsp
Bread crumbs - 2 Tbsp
Salt - 1 tsp
Maida/APF - 1tsp
Bread Crumbs - 2 Tbsp for rolling the koftas
Method Of Preparation:
Boil and mash potatoes.
I used home made paneer. If you are using store bought block paneer variety, then shred it.
Mix mashed potatoes and paneer well. Add rest of the ingredients and make a mix.
Note: [mine turned out a little mushy. So make sure there is no water content in potato and paneer. I had to add a little more bread crumbs and corn flour to make firm balls]
Taste the mix and add salt and spice if required.
Note: If deep frying then keep oil ready over medium to medium high heat. When hot, drop enough number of kofta balls and deep fry them till golden.
Keep fried koftas on a tissue till the curry is ready.
I used paddu/appe pan. Make small balls out of the mix.I rolled them on bread crumbs. [You can use maida]
Keep paddu pan over medium high heat. When its hot, add little ghee in paddu holes.
Place kofta balls in each hole. Let them cook for around 5 minutes. Do not close the lid.
Turn them around and add very little ghee in each hole. Again cook them for 3-4 minutes.
Remove when they are done and repeat the process.
I prepared these before hand. Just re-heat them before serving along with kofta curry.
Bake/Broil the koftas if you are looking for a healthier version.
You cannot find any difference in the taste except that these were softer. They lack that crunchiness compared to deep fried ones.
Try them and let me know.. :)
Ingredients:
Kofta: - Made around 35 koftas
Potato - 2
Paneer/Cottage Cheese - 1 Cup
Chopped Coriander Leaves - 2 Tbsp
Chopped Green Chillies - 1 Tbsp
Chilli powder - 1 tsp
Amchur powder - 1/2 tsp
Garam masala - 1 tsp
Corn Flour - 2 Tbsp
Bread crumbs - 2 Tbsp
Salt - 1 tsp
Maida/APF - 1tsp
Bread Crumbs - 2 Tbsp for rolling the koftas
Method Of Preparation:
Boil and mash potatoes.
I used home made paneer. If you are using store bought block paneer variety, then shred it.
Mix mashed potatoes and paneer well. Add rest of the ingredients and make a mix.
Note: [mine turned out a little mushy. So make sure there is no water content in potato and paneer. I had to add a little more bread crumbs and corn flour to make firm balls]
Taste the mix and add salt and spice if required.
Note: If deep frying then keep oil ready over medium to medium high heat. When hot, drop enough number of kofta balls and deep fry them till golden.
Keep fried koftas on a tissue till the curry is ready.
I used paddu/appe pan. Make small balls out of the mix.I rolled them on bread crumbs. [You can use maida]
Keep paddu pan over medium high heat. When its hot, add little ghee in paddu holes.
Place kofta balls in each hole. Let them cook for around 5 minutes. Do not close the lid.
Turn them around and add very little ghee in each hole. Again cook them for 3-4 minutes.
Remove when they are done and repeat the process.
I prepared these before hand. Just re-heat them before serving along with kofta curry.
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