Doodhia kebab

Name: Doodhia kebab
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 200 gram paneer; 200 gram Potatoes boiled; 50 gram bread crumbs; 2 tbsp chopped coriander leaves; 1/2 tsp white pepper powder; 1 tsp lemon juice; 1/2 tsp red chilli Powder; 2 tbsp tomato ketchup; 50 gram white oil/ ghee; To taste salt

Uma Guha @cook_12449086

Kebabs are various cooked meat dishes,with their origins in Middle Eastern cuisine.I have tried to make it with paneer,which I think will be appreciated alike.As paneer is a milk product and i used it to make kebabs I called it doodhia kebab

Uma Guha @cook_12449086

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Ingredients

30 mins

2-3 servings

200 grampaneer
200 gramPotatoes boiled
50 grambread crumbs
2 tbspchopped coriander leaves
1/2 tspwhite pepper powder
1 tsplemon juice
1/2 tspred chilli Powder
2 tbsptomato ketchup
50 gramwhite oil/ ghee
To tastesalt

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Steps

30 mins

1

At first prepare a stuffiing
2

Mashed potatoes and add salt,red chilli Powder and coriander leaves
3

Now cut the paneer with a small round bowl or cookie cutter
4

Prepare a marination with salt,white pepper powder,red chilli Powder and lemon juice
5

Marinate the paneer into it for 1/2 an hour
6

Take one round portion of paneer place the stuffiing on it
7

Cover it with another portion of paneer,press it so that it gets attached together
8

Now roll it over biscuit crumbs
9

Prepare all the kebabs following the same process
10

Rest it in a refrigerater for 1 hour
11

Heat a pan grease it with ghee
12

Shallow fry the kebabs turning both the sides
13

Serve it with tomato ketchup or any other dip of your choice