phaldari kofta
Dishoom, p. 210–213
Filled with paneer, cashews, dried fruit and other delicious things, these vegetable dumplings are a lovely celebratory dish we make for Diwali. The effort that goes into them is what makes the dish special. They are a pleasure to make for four, but would be quite a task to make for four hundred! Here they are served with a bowl of greens (page 123) and kachumber (page 121).
Ingredients
- For the koftas
- 130g potato (1 medium-large)
- 175g fine green beans
- 250g cauliflower
- 175g carrots, peeled
- 100g paneer
- 30g breadcrumbs
- 2 tbsp maida or strong white bread flour
- 1 tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp garam masala (page 356)
- 1 tsp fine sea salt
- For the filling
- 30g cashew nuts
- A pinch of saffron strands
- 55g paneer
- 10g fresh root ginger
- 30g mature cheddar, grated
- 20g dried cranberries or raisins, chopped
- 8g green chillies (2–3), finely chopped
- Juice of 1 lime
- ½ tsp fine sea salt
Capture the full recipe from the book
Open Dishoom at page 210–213 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store