Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish can be served as an appetizer with green chutney and also as a main course.
It is also a great party recipe and is a must try during special occasions. I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy. Do give it a try and enjoy this visually appealing and yummy appetizer. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
- 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1-2 green chilies, finely chopped
- 2 tbsp. oats powder
- 2 tbsp. roasted chickpea flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. chili powder
- 1/2 tsp. garam masala powder
- 1 tbsp. ghee
- 150 gms. paneer, mashed
- 1 tbsp. thick yoghurt
- pinch of turmeric powder & salt
- 1/2 cup extra roasted chickpea flour / plain flour / corn flour
- oil to deep fry
Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely. Make similar nargisi koftas.
Dust with some chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel and cut into half, lengthwise and serve them hot as an appetizer with green chutney.
Shape each paneer portions into a flat round shape. Place a yellow paneer
ball in the centre & bring the edges to cover it.
Give an oval shape like an egg. Similarly make remaining koftas &
keep aside.
For the outer covering, take a portion of the soya-chickpea mix & give
a flat round shape. Place egg shaped paneer ball in centre.
Bring edges together to cover it completely. Make similar nargisi koftas.
Dust with some chickpea flour.
Deep fry them to a golden colour. Drain on a kitchen towel.
Cut into half lengthwise.
Serve them hot as an appetizer with green chutney.
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