First and most important- prepare the hung curd. About 800 gm of curd -wrap in a muslin cloth and squeeze out all the water from it.
Also we ll need super finely chopped or crushed or powdered elaichi 4 to 5, 4 to 5 cloves, cinnamon.
And 5 to 6 almond as well as 5 to 6 pistachios crushed.
All these can be crushed in a pestle or a mixer.
Add about 2 tbsp roasted besan, 3 to 4 finely choppped green chillies, finely chopped coriander, some grated ginger (we used half of that in the photo), 1 tsp red chilli powder, salt and powdered cloves, elaichi, cinnamon, almonds and pistachio.
Mix these well.
Add about 50 gm of grated paneer to help adjust the consistency.
More of grated paneer as well as roasted besan can be added to get the required consistency of the batter.
If needed the batter can be kept in the refrigerator for 10-15 minutes to help it settle down and become manageable to make balls for the kebab.
Take some batter and roll it into a ball with the palms of hand. Then flatten it and give a light roll into dry maida or corn flour before putting in the pan for shallow frying. The ones with maida roll were a bit better though.
Shallow fry and serve hot with mint coriander chutney!
It truly tastes SHAHI !!
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