A very common appetiser in North India, there are many variants of it. Am sharing the version I prefer and find light on the tummy. It is can fried and baking it was my attempt to make it healthier. The other popular version is similar to a bread roll which I am yet to try.
Time – 30 Minutes preparation time + Baking time – 20 minutes
- Hung curd(see notes) – 200 gms
- Cottage cheese(paneer) grated – 100 gms
- Green chillies chopped – 4
- Ginger chopped – 1/2 inch
- Green coriander stems chopped – a bunch
- Green cardamom powdered – 6
- Roasted gram flour(sattu) – 1.5 tbsp
- Oil – 1 tbsp for baking OR 2 tbsp for shallow frying
- Mix chillies, corriander stems, Ginger mix well
- Add cardamom powder & mix well
- Next add hung curd & salt and mix well
- Gradually add bread crumbs, mixing well
- Then add sattu, checking the consistency you can add more if needed
- Now keep the batter in fridge for 30 minutes
- Oil your palms and make round kebabs
- Preheat the oven at 180 degrees C
- Place a baking sheet on the tray and oil it with a brush
- Now place the kebabs on the tray and brush with oil lightly and bake for 15 minutes. Then flip the kebabs and bake for another 10-15 minutes. The kebabs should fluff up a little and turn golden brown
- Alternatively, the kebabs can be shallow fried on a tawa/pan. Heat the tawa on high flame with just a brush of oil. Now lower the flame and place the kebabs and cook for maximum 2 minutes, while flipping only once. The idea is to keep the inside of the kebabs soft and crisp from the top.
- For 200 gms of hung curd, take 500 gas of normal curd and put it in a sieve and leave it overnight in the fridge.