Chilli Paneer Tofu Kofta Naramdil Spicy Soft Hearted Tofu
Indulge in the bold flavors of *Chilli Paneer Tofu Kofta Naramdil*, a showstopping fusion dish that’s as comforting as it is decadent. This recipe features crispy fried kofta balls made from a savory blend of crumbled paneer, tofu, and mashed potatoes, enhanced with aromatic spices like ground cumin and red chili powder. Hidden within each kofta is a “soft heart” of extra-firm tofu, offering a delightful creamy surprise with every bite. Tossed in a tangy, spicy glaze of soy sauce, tomato ketchup, and chili sauce, these golden koftas are irresistibly flavorful. Garnished with fresh spring onions, this dish pairs perfectly with mint chutney or steamed rice, making it an unmissable addition to your next festive gathering. Perfect for vegetarians and fusion-food lovers, this quick 50-minute recipe is sure to dazzle! Keywords: Paneer tofu kofta, spicy tofu recipe, vegetarian fusion dish, crispy paneer balls, chili glaze kofta.
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Recipe Information
Ingredients
- 200 grams Paneer (crumbled)
- 200 grams Firm tofu (crumbled)
- 4 tablespoons Cornflour
- 2 medium Potatoes (boiled and mashed)
- 6 tablespoons Breadcrumbs
- 1 teaspoon Ginger-garlic paste
- 2 units Green chillies (finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Red chilli powder
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 cups Oil for frying
- 100 grams Tofu (extra firm, cut into small cubes for stuffing)
- 1 tablespoon Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Chilli sauce
- 2 units Spring onions (finely chopped, for garnish)
Instructions
In a large mixing bowl, combine crumbled paneer, crumbled firm tofu, mashed potatoes, 3 tablespoons of cornflour, breadcrumbs, ginger-garlic paste, chopped green chillies, ground cumin, red chilli powder, salt, and sugar. Mix well until it forms a smooth, moldable dough.
Take a small portion of the mixture (about the size of a golf ball) and flatten it in your palm. Place one cube of extra firm tofu in the center as the 'soft heart.' Carefully fold the mixture around the tofu and roll it into a smooth ball.
Dust the formed kofta balls lightly with the remaining 1 tablespoon of cornflour to create a thin coating.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, gently drop the kofta balls into the oil and fry until golden brown and crisp on all sides (about 3-4 minutes per batch). Remove and drain on a paper towel.
In a separate pan, prepare the chilli-paneer glaze by combining soy sauce, tomato ketchup, and chilli sauce. Heat the mixture for 2-3 minutes until slightly thickened.
Drizzle the glaze over the fried kofta balls or toss the kofta briefly in the glaze to coat them evenly.
Garnish with finely chopped spring onions and serve hot with a side of mint chutney or steamed rice.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
