Ingredients

• 2 cup - boiled chickpeas
• 1/2 cup - paneer
• 2 boiled potatoes (medium)
• 1/2 cup - chopped onion
• 1 tsp - ginger-garlic paste
• 1/2 tsp - chopped green chillies
• 1/2 tsp - crushed kasoori methi
• 1 tsp - lemon juice
• 1/2 cup - breadcrumbs
• 1 tsp - chana masala
• 1/4 tsp - garam masala
• Salt as per taste
• Oil for frying

How to Make Kebab Kabuliwala

• Mix chickpeas, paneer and potato in a bowl. Mash them properly.
• Add ginger-garlic paste and green chillies.
• Mix all the spices after adding lemon juice to them and mixing well.
• With a ball-size portion, make a kebab and roll in the breadcrumbs to make a crusty outer layer later. Make more kebabs in a similar fashion.
• Heat some oil in a flat tava and deep fry all kebabs on it.
• Make it crisp and golden brown on both sides.
• Serve hot with a ketchup or your favourite chutney.
• Recipe Courtesy: My Own Food Court