Ingredients
- 1 cup fresh paneer crumbled
- 2 potatoes boiled & mashed fine
- 8 green chillies finely chopped
- 1 tbsp. coriander finely chopped salt to taste
- 18-20 raisins finely chopped
- 1/2 tsp. garam masala
- 1 tbsp. cornflour
- For Batter:
- 1 cup gram flour
- 1 tbsp. rice flour
- 1/4 tsp. turmeric powder salt to taste
- 1 tbsp. hot oil oil to deep fry
Method
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
Shelf Life
Puris: 10-15 days in airtight container
Pani: 2-3 days in refrigerator
Accompaniments: 1 day
Note
The residue left from straining the water may be used for masala in ragda of ragda patties.