Potato-paneer stuffed kabab

INGREDIENTS

for outer covering

Boiled grated potato  1 cup

Paneer 3 tbsp

Cashew pdr. 2 tbsp

Kasturi methi ½ tsp crushed

Green chili- ginger finely chopped to taste

salt to taste

 

For stuffing

Hung curd 2 tbsp

Almond chopped 2 tbsp

Coriander leaves finely chopped 1 tbsp

Anardana ( dry pomegranate pdr) pdr. ½ tsp

Jeera / cumin pdr. ½ tsp

Roasted dal pdr. ( pottukadalai pdr.) as needed

salt to taste

For coating

Bread crumbs as needed

Oil/ ghee for shallow frying

METHOD

In a bowl, mix potato, paneer, cashew pdr. with salt to taste well.

Mix hung curd with seasonings, salt and dal pdr., mix well, make small balls of stuffing

Take small amount of potato mixture shape like a cup, put stuffing, roll well to cover from all sides.

rolled kababs in breadcrumbs, refrigerate for 30 minutes

shallow fry in hot tawa or pan with little ghee/ oil, till brown on all sides in medium flame.

Serve hot with green chutney and sweet chutney.

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