Two things are a must for this recipe. A really good non stick pan and lots of patience :)
But the result is worth it. I used store bought curd as it is thicker and that's what this recipe needs
Another tip is to keep the batter in the fridge until the time of serving. Add the salt also right before frying and completely avoid onions in the batter as that will add to the water content
Serve hot with green chutney
Ingredients (makes about 12 kababs)
1 1/2 cups thick hung curd (http://sparrow-in-the-kitchen.blogspot.in/2013/04/how-to-make-hung-curd.html)
1/2 cup grated paneer
1 green chilli chopped
Few sprigs coriander chopped
Few mint leaves chopped
1 teaspoon ginger garlic paste
1 teaspoons garam masala , preferably freshly ground
2 tablespoons roasted besan
2 tablespoons cornflour
You can add boiled and mashed peas or corn
Salt to taste
Oil to shallow fry
1. Mix all the ingredients into a smooth and thick batter. Depending on the curd your batter might not be thick enough to hold shape will frying. Add more besan and cornflour in equal parts to adjust the consistency.
2. Chill the batter in the fridge for a few hours. Take out from fridge just before frying
3. Heat a non stick pan on medium heat with enough oil to form a very thin layer
On the surface
4. The pan should be hot. Take the batter and directly spoon about one tablespoon
Onto the pan. Do not attempt to shape them with your hands as the batter is very sticky Flatten the kabab lightly with the spoon. Keep flame on medium
5. You need to flip the kababs only once on each side as they are very delicate. Lift the kabab
Gently and if it is nicely browned flip onto other side to cook. The oil around the kababs was a bit frothy in the beginning so if that happens it's normal.
6. Flip and Cook the other side too and remove from pan
7. Serve hot
But the result is worth it. I used store bought curd as it is thicker and that's what this recipe needs
Another tip is to keep the batter in the fridge until the time of serving. Add the salt also right before frying and completely avoid onions in the batter as that will add to the water content
Serve hot with green chutney
Ingredients (makes about 12 kababs)
1 1/2 cups thick hung curd (http://sparrow-in-the-kitchen.blogspot.in/2013/04/how-to-make-hung-curd.html)
1/2 cup grated paneer
1 green chilli chopped
Few sprigs coriander chopped
Few mint leaves chopped
1 teaspoon ginger garlic paste
1 teaspoons garam masala , preferably freshly ground
2 tablespoons roasted besan
2 tablespoons cornflour
You can add boiled and mashed peas or corn
Salt to taste
Oil to shallow fry
1. Mix all the ingredients into a smooth and thick batter. Depending on the curd your batter might not be thick enough to hold shape will frying. Add more besan and cornflour in equal parts to adjust the consistency.
2. Chill the batter in the fridge for a few hours. Take out from fridge just before frying
3. Heat a non stick pan on medium heat with enough oil to form a very thin layer
On the surface
4. The pan should be hot. Take the batter and directly spoon about one tablespoon
Onto the pan. Do not attempt to shape them with your hands as the batter is very sticky Flatten the kabab lightly with the spoon. Keep flame on medium
5. You need to flip the kababs only once on each side as they are very delicate. Lift the kabab
Gently and if it is nicely browned flip onto other side to cook. The oil around the kababs was a bit frothy in the beginning so if that happens it's normal.
6. Flip and Cook the other side too and remove from pan
7. Serve hot
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