DAHI ANJEER KE KEBAB

Ingredients

Anjeer 100 gm

Hung Curd 250 gm

Paneer 400 gm

Roasted Chana Powder 150 gm

Bread Crumbs 150 gm

Ginger 50 gm

Green Chilli 25 gm

Green Coriander (chopped) 50 gm

Ghee 200 gm

Garam Masala Powder 40 gm

Elaichi Powder 15 gm

Roasted Jeera Powder 10 gm

Salt to taste

Preparation

Take hung curd in a bowl, add grated paneer, chop ginger, green chilli, green coriander, garam masala, elaichi powder, roasted jeera powder and salt. Mix all neatly and fold this, mix with soft hands with roasted chana powder and bread crumbs. Make balls and stuff it with anjeer and flat stuffed balls and shallow fry on low flame. Serve with mint chutney.

(Courtesy: Chef Mirza Baig, Daniell's Tavern, The Imperial, New Delhi)