Dahi Ke Kebab

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We have eaten variety of kebabs both veg and non-veg. But kebabs made from Curd..sounds strange??
These tangy kebabs that are a Mughlai specialty taste as unusual as they sound. Paneer is used to balance the tanginess of the curd.
Ingredients:
1 litre curd
100 gms of grated paneer
2 cheese cubes grated
one medium onion
30 gms ginger 
2-3 small chopped green chillies
freshly chopped coriander leaves
1 tsp white pepper powder
1 tsp garam masala
1 tsp cardamom powder
1 tsp freshly roasted jeera/cumin powder
1 &1/2 tbsp besan
salt to taste
bread crumbs
corn flour to dust
oil to grill or fry

Recipe:
1. Hung the curd overnight. Once done remove it in a bowl.
2. Saute the chopped onions, ginger, green chillies in minimum oil till it sweats.
3. Add this to the curd bowl along with grated paneer, grated cheese, chopped coriander leaves, roasted jeera powder, pepper powder, garam masala powder, cardamom powder and besan.
4. Divide the mixture into small equal portions and roughly shape each portion into a small round kabab using spoons.
5. Dust the kebabs with corn flour or roll the kebabs over bread crumbs, so that they are coated from all the sides.
6. Shallow fry the same in grill pan on medium hot flame. OR Air fry the same.
7. Once done remove on absorbent paper to drain out excess oil.
8. Garnish the same with chat masala and serve hot with green chutney or mayo dip.

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