Dumplings to delight

Kandla Nijhowne

In some cuisines they are referred to as dumplings. We call them koftey. Our version often has a little clump of sticky tamarind or a dried plum tucked into the core. You can easily make this version at home, using fresh paneer. I normally make a double batch of these little orbs. One gets gobbled up as a starter, the other I convert one into a gravy based main dish.

Malai koftas

Ingredients

• ½ tsp salt
• Oil for frying
• ½ tsp pepper
• 1-2 tbsp maida
• 200 gm paneer
• 2-3 tbsp cornflour
• ½ tsp garam masala
• 1 cup dry bread crumbs
• 10-12 cashew nuts (or raisins)

Method 

• Grate the paneer and mix well with the bread crumbs, garam masala, salt and pepper.
• Heat the oil for frying. Mix and place the maida and cornflour on a plate.
• Shape the mixture into balls, insert a piece or two of cashews in the centre of each kofta. Roll in the maida and cornflour.
• Deep fry the koftas in hot oil till golden brown. Do not overcook, or the paneer can turn hard.
• Arrange the hot koftas on a platter and serve with mint-chutney or tomato sauce.

Note: The popular, restaurant style malai koftas tick all the boxes. The gravy is rich and velvety and the koftas are soft and flavourful. Enhance a regular gravy with additional cashew paste, cream and elaichi powder, then pour it over the koftas. You’re ready to feast!

(Nijhowne is a Chandigarh-based culinary expert)