• 20 pc California walnut halves
  • 1 cup powdered California walnuts
  • 2 tablespoon oil
  • 100 gm grated paneer (cottage cheese)
  • 2 medium grated carrots
  • Salt to taste
  • 1 ½ teaspoons ginger paste
  • 1 ½ teaspoon garlic paste
  • 2 medium potatoes boiled, peeled and mashed
  • 2 tablespoon fresh coriander leaves
  • 1 tablespoon crushed green chilli
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala powder
  • ¼ cup gm flour (besan)
  • ½ cup breadcrumbs


  1. Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and sauté until extra moisture dries up.
  2. To this add garlic paste, ginger paste and sauté for ½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. Transfer it into a grinder and mix till well blended.
  3. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
  4. Transfer the mixture into a bowl and let the mixture cool completely.
  5. Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl.
  6. To the mixture, add California walnut powder and breadcrumbs and mix everything well. Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions.
  7. Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around.
  8. Serve hot garnished with chopped California walnuts.