2 large potatoes
1 teaspoon garam masala
2 pounds of green
Paneer 125 grams
2 teaspoons bread crumbs are
Oil for frying (1 cup of oil)
2 teaspoons of corn flour
2 teaspoons of milk powder
Salt to taste
1 c. tablespoons chopped cilantro
When ordering in the kofta:
2 tablespoons cashew bits
2 c. tablespoons raisins
Pressure cook the potatoes until 4 or 5 whistles. stripping the skin of the potatoes and mash.
Finely grate the paneer. Also finely chop green pepper.
In a large bowl, add the mashed potatoes, grated paneer, chopped green chilies and chopped corriander leaves and mix well.
Add salt to taste, garam masala, bread crumbs, milk powder and corn flour and mix well.
Knead together the fifth. kneading, as we do our chapathi dough. The shape into small balls.
Make a bump on the kofta ball, stuff it with cashew bits and raisins 2. also hugs all kofta balls. Kofta each ball should be a medium size lemon.
Heat 1 cup oil in a saucepan. Roast Kofta is 2 or 3 at a time. Be sure to reduce the flame while adding kofta balls. Fry the kofta until it becomes golden brown. [Fry them reminded me to make Gulab Jamun, so use the same technique as we fry Gulab Jamun is]
Remove Kofta is a tissue paper, then add the sauce just before serving.