Ingredients:

• 1 cup fresh paneer, crumbled
• 2 potatoes, boiled and 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 Corn flour
• 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:

1. 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.
2. Take paneer and potatoes in separate plates.
3. Add raisins to potatoes.
4. Add cornflour to paneer.
5. Add 3/4 of every other ingredient to potatoes and 1/4 to paneer.
6. Mix each filling well gently with hands.
7. Make 15 balls of each and keep aside.
8. Flatten a potato ball in palm and place a paneer ball over it.
9. Now cover with the potato and reshape the ball.
10. Repeat for remaining balls.
11. Heat oil in a frying pan and dip each ball in the batter.
12. Lower into the hot oil and fry till golden brown.
13. Turn gently as required. Fry a few at a time.
14. Serve hot with tamarind chutney or tomato sauce.
15. To decorate, cut into halves in a plate and arrange.
16. This will show 3 layers – paneer, potato and crust.

Recipe courtesy of Saroj Kering