How to make Potato Makhni Kofte Recipe - Potato kofte stuffed with bhuna masala.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes ( आलू ) , Bread crumbs ( ब्रेड क्रम )

Cuisine : Indian

Course : Main Course_Veg

Potato Makhni Kofte

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Potato Makhni Kofte checkout Batata Song , Chutneywale Aloo , Tahini Mashed Potatoes , Batata Matki Ussal . You can also find more Main Course_Veg recipes like Layered Vegetables ala Lasagne, Chhole bhatore, Dry Chilli Tofu, Onion-Tomato Masala. Or try out these recipes from Indian Cuisine like Mushroom Matar in Coconut Masala, Aloo Parantha For Kids, Kaddu Ki Sabzi, Upvaas Chutney.

Potato Makhni Kofte Recipe Card

Potato Makhni Kofte
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Potato Makhni Kofte

  • Potatoes boiled peeled and grated 3 large

  • Bread crumbs 2 tbsps + for coating

  • Green cardamom powder 1/4 teaspoon

  • Mace (javitri) powder a pinch

  • Green chillies finely cho

  • Cornflour 2 tablespoons

  • Bhuna masala 65 grams

  • Red chilli powder 1/2 teaspoon

  • Oil for deep-frying

  • For garnishing

  • Lemon wedge 1

  • Thin strips of red capsicum

  • Thin strips of green capsicum

Method

Step 1

Mix together potatoes, green cardamom powder, mace powder, green chillies, cornflour, 2 tbsps fresh breadcrumbs, salt and red chilli powder in a bowl.

Step 2

Heat sufficient oil in a kadai.

Step 3

Place bhuna masala in a bowl.

Step 4

Divide the potato mixture into equal portions and shape each of them into a katori. Stuff them with a little bhuna masala. Gather the edges together and seal and shape into a round kofta.

Step 5

Coat the koftas with breadcrumbs and deep fry the in hot oil till golden and crisp. Drain on absorbent paper.

Step 6

Place a lemon wedge, thin strips of red and green capsicums on a serving plate. Place the koftas on the plate and serve hot.

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