Dahi Ke Kebab

How to Prepare

1. In a large mixing bowl, combine 5 kg of hung curd with 500 g of grated paneer.
2. Add 200 g of finely chopped onions
3. 100 g of chopped green chilies
4. 50 g of chopped coriander leaves, and 50 g of chopped mint leaves to the mixture.
5. Season with 20 g of cumin powder
6. 20 g of garam masala
7. 20 g of red chili powder, and 40 g of salt. Mix well to form a uniform mixture.
8. Add 300 g of besan (gram flour) to bind the mixture. Mix until it holds shape.
9. Shape the mixture into 40 equal-sized flat kebabs or patties.
10. Heat 200 ml of oil in a non-stick frying pan over medium heat.
11. Fry the kebabs in batches, cooking each side for 3-4 minutes until golden brown and crispy.
12. Remove from pan and place on a paper towel to absorb excess oil.
13. Serve hot with mint chutney or tamarind chutney.