Makes: 6–8 small kebabs
Ingredients
- Paneer – 100 g, grated/crumbled
- Hung curd – 2 tbsp
- Besan – 1 tbsp
- Capsicum – 2 tbsp, very finely chopped
- Carrot – 2 tbsp, very finely chopped
- Onion – 1 tbsp, very finely chopped
- Green chilli – 1, finely chopped
- Ginger-garlic paste – ½ tsp
- Kasuri methi – ½ tsp
- Roasted cumin powder – ½ tsp
- Garam masala – ¼ tsp
- Black pepper – ¼ tsp
- Chaat masala – ¼ tsp
- Salt – to taste
- Oil – ½–1 tsp for cooking
👩🍳 Method
- Dry roast the besan in a pan on low heat for 2–3 minutes. Let it cool.
- In a bowl, combine crumbled paneer + hung curd.
- Add finely chopped capsicum, carrot, onion, green chilli and ginger-garlic paste.
- Add roasted besan and all the spices.
- Mix well until you get a thick, soft mixture.
- Refrigerate for 20–30 minutes. This makes shaping much easier.
- Shape into small flat kebabs using slightly wet hands.
- Heat a non-stick pan and brush with a little oil.
- Cook the kebabs on medium-low heat, gently turning them until golden on both sides.
- Serve hot with mint-yogurt chutney and salad.
❄️ Advanced Prep
You can prepare the complete kebab mixture the night before and refrigerate it. Shape and cook when needed.
Important: Make sure the vegetables are very finely chopped and don’t add excess moisture. If the mixture feels loose, add another ½–1 tsp roasted besan rather than adding lots of flour.