• 1 cup hung curd (yogurt)
  • 1/4 cup walnuts, chopped
  • 4 slices bread
  • 1.5 tablespoon roasted gram flour
  • 1 tablespoon oil, plus more for frying
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 2 small onions, finely chopped
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon garam masala powder
  • ¼ cup fresh coriander/cilantro leaves
  • 1-2 teaspoon green chillies, finely chopped
  • ¼ cup grated Indian cottage cheese (paneer) (optional)
  • Salt and pepper, to taste


  1. Place a sieve over a bowl and on the sieve place the muslin cloth filled with the yogurt. Let hang overnight in the refrigerator.
  2. Heat oil in a pan, and add the garlic, ginger and green chillies. Fry for a few seconds and then add the onions, and fry till translucent. Add the roasted cumin powder, garam masala and fresh coriander leaves and salt and pepper, to taste. Remove from heat.
  3. Mix the onion mixture with the hung curd. Add in the chopped walnuts. Add grated paneer, if required.
  4. Add in the roasted gram flour and more than half the bread crumbs, reserving some of the crumbs for the outside coating.
  5. Shape the mixture into balls of desired side and roll them in the crumbs and place in a plate. You can refrigerate the shaped balls while the oil heats up for frying. Refrigerating the shaped balls for half an hour results in crispier kebabs.
  6. Shallow fry the shaped balls in a non-stick pan till golden in color. Remove and place them on a paper towel lined plate. Serve with ketchup or green chutney.