One of my all time favorite recipes- Dudhiya Kebab! An heirloom recipe from the Awadh region, dudhiya kebab comes together very quickly, can be customized in terms of the size and is a sure shot crowd pleaser!
| Servings | 4 persons |
| Course | Snacks / Appetizer |
| Preparation Time | 10 minutes |
| Cook Time | 20 minutes |
Ingredients for the the Dudhiya Kebab(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ½ kg | Paneer |
| 1 tbsp | Shah jeera (black cumin seeds) |
| 2 Nos (180 grams) | Boiled potatoes |
| 3 tbsp | Besan |
| 2 – 3 tbsp | Tomato ketchup (Maggi hot n sweet) |
| 70 gms | Grated Amul Cheese |
| Black salt to taste | |
| Salt to taste | |
| 1 tsp | Red chili powder |
| 1 tsp | Honey |
| 1 No. | Juice of 1 lemon (Indian size) |
| A few | Kasuri methi leaves |
| A pinch | Of garam masala powder |
| Bread crumbs to coat | |
| Ghee for shallow frying | |
Instructions for the Dudhiya Kebab |
|
| 1. | Boil the potatoes and mash them well. |
| 2. | Cut the paneer into roundels or squares with a cookie cutter. It should be ½” in thickness. |
| 3. | In a pan add 2 tbsp ghee. Sauté the shah jeera, besan and red chili powder. Sauté the besan well. |
| 4. | Add in mashed potatoes, salt, lemon juice, honey, black salt, tomato ketchup, garam masala, cheese and mix well. Cook for 1 – 2 minutes. |
| 5. | Stuff this mixture between two round paneer slices and coat the paneer with bread crumbs on both sides. |
| 6. | Shallow fry the stuffed paneer slices in ghee on both sides and serve hot with mint chutney. |
