Aloo Kofta with Paneer Paratha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
For Koftas
  • Potatoes – 4, boiled
  • Bread slices – 2
  • Onion – 1, medium
  • Coriander leaves – 1 or 2 bunches
  • Salt to taste
  • Garam masala – ½ tsp
  • Red chili powder – 1 tsp
  • Coriander powder – ¼ tsp
  • Cumin powder – ¼ tsp
  • Oil to deep fry
For the Sauce
  • Onion – 2
  • Tomato – 3
  • Garlic cloves – 8
  • Dried red chili – 5
  • Cloves – 2
  • Cardamom – 2
  • Cinnamon – 1 inch
  • Turmeric a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Cumin seeds – 1 tsp
For paratha
  • Wholewheat flour – 2 cups
  • Oil – 2 tsp
  • Salt to taste
For the filling
  • Crumbled cottage cheese/paneer – 2 cups
  • Chopped coriander leaves – 2 tbsp
  • Green chili – 1 or 2, sliced
How to make koftas
  1. Peal the skin of the boiled potatoes and mash it.
  2. Dip the bread slices in water for few seconds and squeeze it thoroughly.
  3. Mix both mashed potatoes and bread along with all powdered spices and salt. Knead to get a dough.
  4. Make small balls of size 1 inch diameter out of it and deep fry in oil.
  5. Keep the koftas aside.
How to make the sauce
  1. Grind all the above said ingredients except oil and cumin seeds in a blender and make a smooth paste.
  2. Heat oil in a skillet and add cumin seeds. Let them splutter for a minute.
  3. When it turns golden brown, add the ground spice paste and stir until the oil separates and the raw smell goes. Add some hot water to make a thick sauce.
  4. Garnish with coriander leaves and add koftas. Serve hot with paneer paratha.
How to make Paratha
  1. Take the flour in a large bowl and mix it with salt.
  2. Add the oil and mix with fingers so that it forms into small crumbs.
  3. Add as much water as required to bind into a soft dough. Add little water at a time so that there is no excess water.
  4. Knead it for 5 to 10 minutes until it becomes smooth. Set aside for around 15 minutes covered with a cling wrap.
  5. Now get to the filling. I made fresh cottage cheese at home by curdling the milk with lemon juice and then squeezing out all the water from the “Chenna”.
  6. You can use store bought paneer but make sure to bring it to room temperature before crumbling it. You would need around 2 cups of crumbled cottage cheese.
  7. Add chopped coriander and green chili and mix until combined.
  8. Now take a small ball of dough and place it on a lightly floured surface. Then flatten it into a small disc.
  9. Using a rolling pin, roll it out into a small circle, little bigger than your palm.
  10. Place some stuffing in the center and bring the edges of the dough over the filling and pinch to seal it on top.
  11. Again press it with your palm to flatten it out slightly. Dust it very lightly with flour and gently roll it out to form a circle as per your desired thickness.
  12. Heat a skillet/tawa and place the paratha on it. Cook it for few seconds. Drizzle some oil or ghee [clarified butter] around.
  13. Flip it to other side after few minutes after you see brown spots on its surface. You can drizzle some more oil for the other side but that’s optional.
  14. Repeat likewise for all the parathas and serve hot with the aloo kofta curry.
Recipe by Flavor Quotient at