1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
1 tsp. ginger-garlic paste
2 tbsp. fried onion
1-2 green chilies, finely chopped
2 tbsp. oats powder
2 tbsp. roasted chickpea flour
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1 tsp. coriander-cumin powder
1/2 tsp. garam masala powder
1 tsp. chili powder
1 tbsp. ghee
150 gms. paneer, mashed
1 tbsp. thick yoghurt
1/4 tsp. turmeric & salt
1/2 cup extra roasted chickpea flour / plain flour / corn flour
2 cups oil
Directions
In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions.
Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.
Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the centre and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside.
Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the centre and bring all the edges together to cover it completely. Make similar nargisi koftas.
Dust with some chickpea flour and deep fry them to a golden colour. Drain on a kitchen towel and cut into half, lengthwise and serve them hot as an appetizer with green chutney.
