Ingredients:

• 1.5 cups      Hung curd 
• 1/2 tsp         Black salt 
• 2 tbsp          Onion chopped 
• 1/2 tsp         Ginger chopped 
• 1                  Green chilly chopped 
• 1 tbsp          Coriander leaves chopped 
• 1 tsp            Fresh Mint leaves chopped
• 1/2 tsp         Black Pepper
• 1.5 tbsp       Roasted Gram Flour
• 1 tsp            Roasted cumin powder 
• 1/2 cup        Grated Paneer 
• 1/2 cup        Processed Cheese
• Salt to taste
• Oil for frying
• Bread crumbs for coating

Method:

1. Place a strainer on a big bowl and then line a muslin cloth on the strainer.
2. Pour the fresh curd over the lined muslin cloth and bring the four edges of the cloth together. Tie the edges of the cloth tightly to make a big knot on top.
3. Gently press or squeeze the tied curd ball and let the whey drip down, collecting in a bowl.
4. Keep the whole thing in the fridge for about 4-5 hours or overnight.
5. Now take 1.5 cups of hung curg in a bowl.
6. Add Salt, Balck Salt, Roasted Cumin Powder, Coriander leaves, Mint leaves, Onion, Ginger, Green Chilli, Black Pepper, Cheese, Paneer , Roasted Gram Flour. Mix Well.
7. Lightly oil your hands and make small balls of the curd. Dunk them in bread crumbs.
8. Refrigerate the kebabs till frying.
9. Heat oil, remove the kebab from the fridge and directly add it to the hot oil to get a golden fried colour.
10. Remove and serve them hot with Green Mint Chutney.