Recipe: Lauki Paneer Kebabs

Soft and flavourful kebabs made with grated lauki, paneer, sweet potato and peanuts, bound with vrat-friendly flour and pan-cooked until golden.

Prep time: 15 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 1 cup grated lauki
• 100 g paneer, grated
• 1 medium sweet potato, steamed and grated
• ¼ cup roasted peanuts, coarsely crushed
• 2 tbsp singhara or rajgira flour
• 2 tbsp fresh coriander, chopped
• ½ inch ginger, grated, optional
• 1 green chilli, finely chopped, optional
• ½ tsp roasted cumin powder
• ½ tsp black pepper powder
• Sendha namak, to taste
• 1-2 tbsp ghee, for cooking

Get the ingredients here

Method

1. Grate the lauki and squeeze out as much excess water as possible.
2. Combine the lauki, paneer, sweet potato and crushed peanuts in a bowl.
3. Add singhara or rajgira flour, coriander, ginger, green chilli, cumin powder, pepper and sendha namak.
4. Mix well to form a soft mixture that holds together.
5. Divide the mixture into equal portions and shape into small kebabs.
6. Heat a tawa and lightly grease it with ghee.
7. Place the kebabs on the pan and cook over medium heat until golden and crisp.
8. Flip gently and cook the other side.
9. Serve hot with vrat-friendly green chutney or fresh curd.