Badami Chandni Kebab
Category : Quarter Plates | Veg/Non-veg :
| Source : tarladalal
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Prep Time10 mins
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Cook Time15 mins
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Serving
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Ingredients
1/4 cup blanched and peeled almonds (badam)
1/4 cup paneer (cottage cheese)
1 slice bread , sides removed and crumbled
1 tbsp ghee
1 tsp finely chopped green chillies
2 tbsp finely chopped onions
salt to taste
2 tsp fresh cream
1 tbsp chopped coriander (dhania)
2 tsp chopped mint leaves (phudina)
bread crumbs for coating
1/2 tbsp ghee for cooking
onion rings and phudina chutney for serving
Direction
2. Transfer to a bowl
add the bread slice and mash well. Keep aside.
3. Heat the ghee in a kadhai
add the green chillies and onions and sauté till the onions turn golden brown.
4. Add the prepared mixture and salt and cook till the mixture leaves the sides of the kadhai.
5. Remove from the flame
add the cream
coriander and mint leaves and mix well.
6. Divide the mixture into 10 equal portions and shape each portion into a flat
round kebab.
7. Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
8. Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till they are golden brown in colour. Drain on an absorbent paper.
9. Serve hot with onion rings and phudina chutney.
Tags
Vegetarain Kebabs, Shallow Fry Indian, Kebab Party, Non-stick Pan
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