Dahi Kebab

Preparing: Make hung curd by placing it in a mulmul cloth upon a sieve. keep this to drain out all water from the dahi for 4 hours or overnight. Meanwhile, you can chop onions, as well as other veggies of your choice very finely. Grate the paneer and add all the other ingredients to it. First taste it, if it needs salt, then use very little at a time. Too much salt can cause the paneer and dahi to release water. Heat the ghee in a thick bottom pan. Quickly make kebabs and shallow fry them. Don't turn them over too much, they are soft and might break. Note - You can also use breadcrumbs or besan to bind depending upon your macros. serve with Green chutni!