INGREDIENTS:

1 cup fresh paneer crumbled
2 potatoes boiled & 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. cornflour

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

DIRECTIONS:

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. Take paneer and potato in separate plates.

Add raisins to potato. Add cornflour to paneer.

Add 3/4 of every other ingredient to potato, and 1/4 to paneer.

Mix each filling well gently with hands.

Make 15 balls of each. Keep aside.

Flatten one potato ball in palm, place a paneer ball over it.

Now cover with the potato and reshape the ball.

Repeat for remaining mixtures.

Heat oil in a frying pan, dip each ball in the batter.

Lower into the hot oil, fry till golden brown.

Turn gently as required. Fry a few at a time.

Serve hot with tamarind chutney or tomato sauce.

To decorate, cut into halves in a plate and arrange.

This will show 3 layers, paneer, potato and crust.

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