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Kebabs made from curds? this is a strange concept for most people and it was for us too until we tasted them! these tangy kebabs that are a mughlai specialty taste as unusual as they sound. Paneer is used to balance the tanginess of the curds and bread crumbs is used to help bind the ingredients. Coating the kebabs before deep-frying makes them crisp. Traditionally ghee is used for deep-frying kebabs however oil has been used in this recipe. You can mix a few spoons of ghee with the oil to provide a lovely flavour. This unique kebab is coated with a spicy masala after deep-frying to add extra zing!
Preparation Time: 15 minsCooking Time: 15 mins
Makes 8 kebabs
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