Kuttu Paneer Kofta Recipe

Kuttu Paneer Kofta

  • TOTAL TIME 30m
  • PREP TIME 15 m
  • CALORIES 414
Kuttu Paneer Kofta is a delicious treat for all those looking for tasty food during the Navratri season. Made using buckwheat flour or kuttu ka atta, paneer, potatoes, coriander leaves, red chilli powder and sendha namak, this appetizer recipe will surely satiate your cravings! Though, it is a snack that you can enjoy with a cup of hot tea, however, you can also enjoy this dish in your lunch/dinner along with Aloo Tamatar Ki Sabzi. You can even make a chaat with these koftas by pairing it up with green chutney, tamarind chutney and yoghurt. You can also serve this mouth-watering delicacy on occasions like kitty parties, potlucks, and game nights. This Navratri recipe is absolutely melt-in-mouth and will leave you craving for more! So, try this easy recipe for your loved ones this weekend and indulge in its lip-smacking flavors!

How to make Kuttu Paneer Kofta

  • Step 1

    To prepare this snack recipe, place the potatoes in a pressure cooker with some water and place it over medium flame. Boil the potatoes. Once done, drain the water and peel the potatoes. Place them in a large bowl. Now, crumble the paneer and add it in the bowl containing the potatoes. Using a masher, mash the potatoes and mix the paneer with it.

  • Step 2

    Sprinkle red chilli powder, garam masala powder and sendha namak in it. Add the chopped coriander leaves in the mixture of potato and paneer, mix well. Make sure that the paneer and potatoes are evenly coated with the spices. Now, add the buckwheat flour in the mixture. Mix well once again with the paneer-potato mix. Take small portions from the mixture and make round balls. Press them gently between your palms and make patties. Repeat this procedure to make more such patties.

  • Step 3

    Now, heat refined oil in a deep-bottomed pan over medium flame. When the oil is hot enough, add the patties to it and fry them until they are golden brown in color. Once done, place them on a plate lined with absorbent paper to soak the excess oil. Transfer them onto a serving platter and serve with green chutney, and enjoy!