INGREDIENTS
1.5 kg yoghurt, 150 gm fresh paneer, grated, Salt to taste, 3 nos. green chillies, finely chopped, 1 tbsp ginger, peeled and finely grated, 1 tbsp honey, 150 gm fresh breadcrumbs, 50 gm cornflour, 1 tbsp sugar, 1½ tbsp fresh coriander leaves, chopped, 500 ml oil
METHOD
• To ensure that all the water drains out of the curd, hang the curd for 3-4 hours in a cold area.
• In a big mixing bowl, add all the ingredients and the curd, except oil; knead well and gently (else the curd would curdle).
• Divide the mixture into equal-sized balls of about 50 gm each; roll them between the palms to ensure a flattened shape.
• In a deep heavy-bottomed vessel, heat oil. Fry the kebabs over moderate heat.
• Serve hot with a home-made mint chutney/ mayonnaise / ketchup.
