Palak Kofta, Spinach And Cheese Balls

This Indian snack in the form of cheese and chickpea balls is very popular among vegetarians. To make this treat, you need to find a garam masala spice blend (or replace it with curry) and chickpea flour (which replaces pea or rice flour perfectly).

Palak kofta, spinach and cheese balls

6 servings, cooking: 45 mins.

What you need:

200g spinach leaves.

170 g paneer (adygei cheese)

2 small boiled potatoes

30 g cashews

1 small onion

3 garlic cloves

2.5-3 cm fresh ginger root

1 small green chilli

50 g chickpea flour or pea flour

vegetable oil for frying

0.5 tsp. garam masala spice mix

corn starch for coating


curry sauce and tomato sauce to serve

What to do:

1. Peel and chop onion, garlic, chilli and ginger. Fry in 1 tbsp vegetable oil for 1 minute.

2. Add the spinach, cover and cook until the leaves have wilted, 2 minutes. Chop the contents of the pan and the cashews with a blender to a purée.

3. Grate the potatoes and cheese on a fine grater, mix with the spinach purée, chickpea flour, salt and spices. You should have a thick, sticky mass. Place in the fridge for 30 minutes.

4. Pour the frying oil into a small pan and place over a medium heat. Sprinkle the cornstarch on a plate.

5. Take a plum-sized piece of spinach mixture, roll into a neat ball and coat in the starch. When the oil is heated to 170 °C, drop several balls at a time, shaking off excess starch from them. Fry until crispy, about 5 minutes. Remove the cooked koftas on flattened paper towels. Serve warm, with curry and tomato sauces.

Leave a Comment