Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 500 grams of mashed boiled potatoes and 200 grams of crumbled paneer.

2. 2

   Add 1 tablespoon of ginger-garlic paste, 2 finely chopped green chilies, 1 teaspoon of cumin powder, 1.5 teaspoons of coriander powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1.5 tablespoons of sumac, 0.25 cup of chopped fresh coriander, and 1 teaspoon of salt to the potato and paneer mixture.

3. 3

   Thoroughly mix all the ingredients by hand until a uniform mixture is formed, ensuring the spices are evenly distributed.

4. 4

   Add 0.75 cup of gram flour to the mixture and gently knead to form a firm dough that holds its shape.

5. 5

   Divide the mixture into 16-18 equal portions and shape each portion into a flat, round patty, approximately 1 inch thick.

6. 6

   Heat about 4 cups of vegetable oil in a deep pan or wok over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).

7. 7

   Carefully place 4-5 patties into the hot oil and deep-fry them for 3-4 minutes on each side, or until they turn golden brown and are crispy.

8. 8

   Remove the fried patties using a slotted spoon and place them on a paper towel-lined plate to drain excess oil, then serve hot.