This is actually a classic recipe...but it really just works...don't worry about it being fried and stuff..it really is worth it...Which is why my friend, K gave it this name.....This makes around 40 or so pieces.
Cover:
Boil and peel about 6 big russet potatoes. Rice it with a potato ricer (this bit takes a bit of time, but do it while the potatoes are still warm). Add salt, juice of about one lime, a handful of chopped cilantro and about half a cup of corn starch. Mix well and set aside.
Filling:
Grate one small pack of paneer (maybe around 200gm?) using a medium grater. Add finely chopped green chillies (about 2), fresh ginger (about one inch piece), a big handful of finely chopped cilantro, about half a bunch of finely chopped mint, a big handful of finely chopped cashews and golden raisins. Also add salt, and a big pinch of garam masala.Mix everything.
To assemble in advance:
Prepare two cookie sheets or trays (this is just for easy assembling). Wrap them with plastic wrap. Now, with a small ice cream scoop, drop about 12 potato balls on the cookie sheet. Wet your hands, and then just press each one flat. With the same scoop, drop the paneer filling in the center of each potato disk. Now, prepare the balls by covering the filling completely. Of course, this is just a system to make it go faster. Basically, you just want paneer stuffed potato balls. Keep the prepared balls on another sheet, cover them with another plastic wrap properly and store in the fridge. This can be done a day or two in advanced or frozen for later.
Coating:
mix some AP flour, salt and water to create a medium thick paste. Dip each ball in the paste, and roll in Panko breadcrumbs.
Deep fry on medium flame till golden brown. Serve with chutneys of choice.
Cover:
Boil and peel about 6 big russet potatoes. Rice it with a potato ricer (this bit takes a bit of time, but do it while the potatoes are still warm). Add salt, juice of about one lime, a handful of chopped cilantro and about half a cup of corn starch. Mix well and set aside.
Filling:
Grate one small pack of paneer (maybe around 200gm?) using a medium grater. Add finely chopped green chillies (about 2), fresh ginger (about one inch piece), a big handful of finely chopped cilantro, about half a bunch of finely chopped mint, a big handful of finely chopped cashews and golden raisins. Also add salt, and a big pinch of garam masala.Mix everything.
To assemble in advance:
Prepare two cookie sheets or trays (this is just for easy assembling). Wrap them with plastic wrap. Now, with a small ice cream scoop, drop about 12 potato balls on the cookie sheet. Wet your hands, and then just press each one flat. With the same scoop, drop the paneer filling in the center of each potato disk. Now, prepare the balls by covering the filling completely. Of course, this is just a system to make it go faster. Basically, you just want paneer stuffed potato balls. Keep the prepared balls on another sheet, cover them with another plastic wrap properly and store in the fridge. This can be done a day or two in advanced or frozen for later.
Coating:
mix some AP flour, salt and water to create a medium thick paste. Dip each ball in the paste, and roll in Panko breadcrumbs.
Deep fry on medium flame till golden brown. Serve with chutneys of choice.
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