A very famous punjabi sabzi turned into kabab. A must try recipe !
Ingredient
For Stuffing
1 cup methi ( fenugreek)leaves
100 gm paneer
1/2 cup green peas
1 tsp ghee
1 tsp sugar
to taste Salt
1 tsp garam masala
1 tsp Crushed ginger- chillie
For outer covering
1 cup cooked rice / mashed pototes
2 tbsp rice flour
1 tsp gram flour
to taste Salt
Other
Oil for deep frying.
Steps
Par boil peas, crush and keep aside.
Grade panner and keep aside
In a pan add ghee, when hot add asofatida, crushed ginger- chillies and methi leaves. saute it till it is glazed. (Become shiny,changes colour)
Add peas and saute it for a min.
Add salt, lemon juice, garam masala and sugar. Turn the flame off, let it cool. .
Add paneer and give a mix.
In a mixing bowl add cooked rice, flours, salt and mix well. To get a dough type consistency.
Pinch a ball sized dough, flatten it with your fingers.
Put in the filling. And seal the corners to give shape of koftas( ball like shape )
Do the same for rest of the dough n filling.
Heat oil on medium low foame for frying.
Gradually n carefully put the koftas in. Fry it on constant heat till it’s crisp golden brown.
Serve with tomato ketchup. Or add to any gravy of your choice.
#jain #no onion garlic #snak #tea time
Gourmet_drasty 