Name: Mooli roti with paneer kofta recipe by Mala Renganathan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For mooli roti-; Grated white mooli 1 cup; Whole wheat atta 2 cups; Green chilies 4; Salt to taste; For paneer kofta-; Grated paneer 1 cup; Grated tomato- 1/4 cup; Coriander leaves 1 bunch; Chilly powder and garam massa 1/4 tsp each; Salt and sugar to taste; Tamarind juice 2 tbsp; Onion- 1/4 cup grated; Ginger and garlic 1 tsp; Oil for deep frying and sauteing for both the recipes

Ingredients Serving: 4

For mooli roti-
Grated white mooli 1 cup
Whole wheat atta 2 cups
Green chilies 4
Salt to taste
For paneer kofta-
Grated paneer 1 cup
Grated tomato- 1/4 cup
Coriander leaves 1 bunch
Chilly powder and garam massa 1/4 tsp each
Salt and sugar to taste
Tamarind juice 2 tbsp
Onion- 1/4 cup grated
Ginger and garlic 1 tsp
Oil for deep frying and sauteing for both the recipes

Instructions

For mooli roti-
Add 1 cup water to atta in a large vessel, and let it rest for 10 minutes.
Now add salt, grated mooli and chopped chilies.
Add chopped mooli greens or chopped coriander leaves (optional)
Mix gently with a ladle and set it aside for 15 minutes
For the paneer kofta-
Sprinkle water on the grated paneer and mix well. Add 1/2 tsp atta and salt and knead well, shaping it into 10 oblong pieces.
In a kadai, shallow fry the paneer pieces in hot oil till they are golden brown.
In the same kadai, use the left over oil to make the kofta gravy, by seasoning with jeera and saunf.
Add grated onion, ginger, garlic not tomato and fry till golden brown.
Add salt, haldi, chilly powder and garam masala and stir fry over high flame for 2 minutes.
Add tamarind paste, sugar and fry for another 2 minutes.
Now add the pan e'er kofta and simmer on low flame for a few minutes.
Garnish with coriander leaves.
Serve hot with with mooli roti.

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