Dahi ke kabab

INGREDIENTS

•2 cups curd/yogurt(thick and fresh)

•1 cup paneer scrambled

•1 small onion,finely chopped

•ginger 

•1 tbsp Coriander leaves finely chopped

•1 green chilli 

•salt to taste 

•1/2 tsp pepper

•1/4 cup bread crumbs

•2 tbsp corn floor

•oil for deep frying 

INSTRUCTIONS

• firstly, take thick and creamy curd (hung curd).
• further add 1 cup crumbled paneer.
• also add onion, ginger, chili, coriander leaves 
• additionally add salt and crushed pepper.
• also add bread crumbs to remove excess moisture.
• mix well making sure the paneer and hung curd are combined well.
• do not over knead as curd will start releasing moisture.
• if the dough is too sticky, then add a tsp more of breadcrumbs to absorb moisture.
• grease both the hand with oil and prepare a ball sized patties.
• coat the patties with corn flour to remove excess moisture.
• now deep fry the patties in hot oil. else the curd will melt and create a mess in oil.
• fry on medium flame, stirring occasionally.
• fry till the patties or kabab turns golden brown.
• drain the kebab into kitchen paper to remove excess oil.
• finally, serve dahi ke kabab with pudina chutney or sauce