Ingredients
Hung curd (curd without extra water / thick curd) – 2 tablespoons ( 30 ml )
Boiled and mashed potatoes – 100 g (2 potatoes)
Grated paneer – 100 g
Breadcrumbs – 50 g
Roasted channa dal powder – 50 g
Chopped green chilli – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
1 tablespoon brown onion paste or 1 tablespoon chopped shallots or onion
Salt – 3/4 teaspoon ( or to taste )
Oil – 50 ml
Tomato sauce / mint chutney and fresh salad for serving
Method
Mix all the ingredients well in a mixing bowl.
Divide the mixture into 8 balls and make patties.
Heat oil in a flat pan and shallow fry the patties / kebeb on a medium heat till golden color on both sides ( 10 – 12 minutes for each side and 4 kebebs at a time ).
Serve hot with mint chutney / tomato sauce and fresh salad.