Crispy, creamy and Indian: Malai kofta makes the World’s Top 10 Deep-Fried Dishes

Indian gravies are renowned for their creamy texture and spiciness, with malai kofta standing out as a particularly indulgent deep-fried dish. This soft, rich kofta, typically made from potatoes, paneer, and other ingredients, is paired with a luscious gravy to create a favorite on Indian restaurant menus and during celebratory meals. Malai Kofta has been a popular choice at weddings and other gatherings, but now boasts a new accolade: it ranks No. 10 among Taste Atlas' 50 best deep-fried dishes worldwide.

Chef Ishijyot Surri of Mulk & SJI Hospitality explains the dish's intriguing culinary history, noting that it is a beautiful example of how food from Persian and Central Asian traditions merged with Indian Mughal-era cooking. As the kofta evolved over generations, it transformed into a distinctly Indian dish, made with paneer, potatoes, and vegetables.

The unique contrast of textures – crisp outside and almost melting within – is complemented by a silky gravy, making it vegan-friendly thanks to its cashew base rich in healthy plant-based fats.

Preparing malai kofta at home to achieve restaurant-quality results requires careful attention to detail. Chef Surri advises keeping the potatoes dry, finely grating the paneer, and using just enough cornflour to bind the koftas. The gravy needs proper preparation, blending, and straining, with cashew and cream added for body rather than heaviness.

Kasuri methi and cardamom serve as gentle finishing notes. He cautions against common mistakes, such as using wet potatoes, excessive flour, frying at incorrect temperatures, and leaving the koftas in the gravy for too long.