Crispy Tofu Koftas for Snacks and Curry
Ingredients
- 250 grams grated tofu
- 2 large boiled potatoes
- 1 teaspoon ginger paste
- 2 tablespoons chopped cashewnuts
- 1 finely chopped green chilli
- 1/3 cup chopped coriander leaves
- Salt to taste
- 1 tablespoon raisins
- 1 teaspoon cardamom powder
- 2 1/2 tablespoons cornstarch
- Oil for frying
Preparation
Boil potatoes and grate them in a bowl.
Grate tofu and add it to the potato mixture.
Add ginger, coriander leaves, salt, cashewnuts, green chillies, raisins and mix into the mixture.
Mix everything well and make 10 to 12 medium size balls. You can also flatten the mixture on the palm and add raisins then seal.
Roll the balls in cornflour and dust extra flour before adding to the frying pan.
Wait for the oil to heat up and slide one tofu ball to ensure it doesn't disintegrate.
If the ball does not disintegrate, proceed; otherwise, add cornflour to the mixture for better binding.
Deep fry until crisp and golden brown.
Serve with chutney.
