Ingredients

• 4 potatoes (boiled and peeled)
• 2 tablespoons breadcrumbs
• 1/2 cup all-purpose flour (maida)
• 1 cup cottage cheese (paneer)
• 1 cup cabbage (patta gobi), thinly chopped
• 1 cup cauliflower (phool gobi), grated
• 4 green chillies, finely chopped
• 1 teaspoon ginger minced
• 2 tablespoon softened butter
• Fresh coriander leaves, finely chopped
• Few mint leaves finely chopped
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for deep frying

Instructions

1. Mash the boiled potatoes in a big bowl. Add flour, salt, chopped coriander, green chillies, ginger and mint leaves. Mix very well and grate the cauliflower in it. Gently mix the paneer in the mixture along with thinly chopped cabbage.
2. Melt the butter in a frying pan and put the prepared mixture in it. Add red chilli powder and turmeric powder and mix well. Cook until the water dries up and mixture becomes thick. Remove from the flame and let it cool. Make small balls of the mixture and keep aside.
3. Heat good amount of oil in a frying pan and drop 2-3 kebabs at a time in hot oil. Fry them until turns crispy and golden brown. Drain on paper napkins and serve with spicy coriander chutney.

Notes