CURD KABAB

Delicious curd kabab with spicy touch &flavours of methi is relishing .
Try out this recipie which is my all time favourite.

CURD KABAB

Fresh Curd-------1/2kg
Onion------2nos
Green chilly---2nos
Cheese-----50gms
Ginger-----1 tsp chopped
Paprika------2tsp
Paneer------100 gms
Whole dhania-----2tbsp
Pepper----------2 tbsp
Roasted chanadal powder(putnalu)----1/4cup--1/2cup
Corn flour------2-3 tbsp
Kasoori methi------2tbsp
Oil to shallow fry

METHOD

Hung the curd in a muslin cloth for 5-6 hrs preferably in fridge .
Grate the cheese.
Dry roast the dhania&pepper separately.Cool &powder it.
FILLING

Mix the grated cheese with 1tsp ground dhania &pepper powder,
finely chopped green chilly,onion,ginger &salt.
To the hung curd add grated paneer,roasted chanadal powder,
1/2 tsp dhania pepper powder,paprika, kasoori methi &mix nicely to a smooth dough.
Make equal size of lemon sized balls.Flatten&put the filling & roll in
corn flour.Dust the excess flour.Give the shape of kabab tapping the edges  on a plate.
Heat a non-stick pan &put little oil &shallow fry on both sides till golden brown.
Serve with pudina dip.