1For the Kofta: In a large bowl, combine the grated Paneer, mashed Potatoes, Cornstarch, finely chopped Green chili, grated Ginger, and Salt. Mix well to form a smooth, pliable dough.
2Divide the dough into 12-15 equal portions. Flatten each portion slightly and place a few chopped Cashews and Raisins in the center. Carefully bring the edges together and roll into smooth, crack-free balls.
3Heat 200 grams of Ghee in a deep pan or kadai over medium heat. Once hot, carefully deep-fry the Kofta balls in batches until golden brown on all sides. Remove with a slotted spoon and place on absorbent paper to drain excess Ghee.
