Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 8 kebabs
1 tbsp chopped coriander (dhania) seeds
2 whole dry Kashmiri red chillies , broken into pieces
1/2 cup grated yam
1/4 cup grated paneer
1 tbsp coriander (dhania) seeds
1/2 tsp dried mango powder (amchur)
salt to taste
cornflour for rolling
oil for deep-frying
Combine the coriander seeds and kashmiri red chillies in a pan and dry roast them for 1 minute.
Remove from the flame and grind to a coarse powder using a mortar-pestle (khalbhatta). Keep aside.
Combine all the remaining ingredients in a bowl, add the ground spice and mix well.
Divide the mixture into 8 equal portions and shape each portion each portion into a round ball.
Roll each kebab in cornflour in such a way that the kebabs are evenly coated from all sides.
Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.