• Clean, rinse, and peel the veggies.
  1/4 Cup Carrots, 1/2 Cup Cabbage
• Grate the vegetables using a grater.
• Squeeze out the water in a clean muslin cloth.
• Add the veggies in a large bowl.
• Grate or mash the paneer.
  1/2 Cup Paneer / Indian Cheese
• Add the paneer to the bowl.
• Add chopped coriander, grated garlic, grated ginger, cumin seeds, green chilies, garam masala powder, salt, and gram flour.
  2 garlic cloves, 1/2 inch Ginger, 1/2 teaspoon Garam Masala, 1/4 teaspoon Cumin Seeds, 2 tablespoon fresh coriander, Salt, 2 tablespoon Gram Flour, Green Chilli
  
• Mix everything and it should form like a dough.
  
• Divide into lime-sized balls around 1 inch diameter or the shape you desire.
  

Air-frying or Baking

• Preheat the air-fryer to 180 deg C/356 deg F.
• Lightly brush the koftas with oil.
  1 teaspoon Oil
• Once the air-fryer is preheated, arrange the koftas in the inner part of the air-fryer.
  
• Bake for 12 mins at 180 deg C/356 deg F, turning at half time.
• Increase the temperature to 200 deg C/392 deg F and bake again for 3 mins. This is to have a good golden brown color on the koftas.
  

Frying

• In a heavy bottom wok add oil for deep frying.
  Oil
• Once hot, on medium heat add one kofta and let it fry for 1-2 mins. If it does not break, add in the koftas.
• If it breaks at all one needs to add more gram flour or breadcrumbs or cornflour.
• Deep fry the remaining kofta on medium heat until golden brown in color.
• Alternatively shallow fry the kofta’s on medium heat in an appe pan.