Stuffed Mushroom Koftas Recipe

Cooking Directions

• STEP 1.Clean and remove the stems from the mushrooms. Set aside.
• STEP 2.In a mixing bowl, combine paneer, onions, garlic, green chilies, coriander leaves, cumin powder, garam masala, salt, and mix well.
• STEP 3.Stuff the mushroom caps with the paneer mixture and press gently to seal.
• STEP 4.In a separate bowl, prepare the batter by mixing besan (chickpea flour), rice flour, red chili powder, turmeric powder, salt, and water. The batter should be thick and smooth.
• STEP 5.Dip each stuffed mushroom into the batter, ensuring it is well coated.
• STEP 6.Heat oil in a deep pan or kadai. Deep fry the stuffed mushrooms until they turn golden brown and crispy.
• STEP 7.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Serve the Stuffed Mushroom Koftas hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to remove the stems from the mushrooms before stuffing.
• Gently press the stuffed mushrooms to seal the filling and prevent it from falling out during frying.
• Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.

Storage and Serving

• Stuffed Mushroom Koftas are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the koftas in a preheated oven at 350掳F (180掳C) for about 10 minutes or until heated through.
• Serve the reheated koftas with mint chutney or yogurt dip.