Chupa Rustam Kebab – Melt in Mouth Vegetarian Kebabs

I can’t believe it’s August already and my Lo will soon turn 1.5 years and keeping me super duper busy. All his toddler tantrums is so overwhelming and exhausting. I was thinking of posting this recipe a month back but just could not find time to write and post the recipe. I always keep looking for vegetarian recipes that are easy to make and yummy to give any meat lovers a delight. Kebabs is one of my favorite dish, especially Chicken Kebabs. My hubby is a vegetarian so keep exploring options and try to convert non vegetarian dish into a vegetarian dish by adding some twists. This ensures that even vegetarian people can equally enjoy food as compared to non vegetarian people especially Kebabs. The type of Kebab which I am writing down make my mouth water whenever I see, eat or even dream about it. The ‘melt-in-mouth’ texture due to Paneer (cottage cheese) and regular cheese and loads of nutrition from vegetables makes it extraordinary, yummy and in way healthy. You can either pan fry or deep fry this type of Kebab. You can make the mixture one or two days ahead of party / get together and fry it on the “D day”. Its definitely a crowd winner which was evident when I won 1st prize in cooking competition at hubby’s office. This recipe is adapted from my favorite chefs website Mr Sanjeev Kapoor.
Ingredients :-

Paneer , Indian Cottage Cheese	1/2 cup
Potato, Boiled and Mashed	1 large
Carrot, Boiled and mashed	1/4 cup
Spinach, Blanched and chopped	1/4 cup
Green Peas, Boiled and mashed	1/4 cup
Cauliflower, Steamed and mashed	1/4 cup
Mozzarella Cheese, Cubed	1/4 cup
Whole wheat bread crumbs	1/2 cup
Chat Masala Powder	1 1/2 tablespoon
Garam Masala Powder	1 teaspoon
Red Chilli Powder	1/2 teaspoon
Salt	to taste
Oil	for deep/shallow frying

Method :-

• Mix all ingredients together except mozzarella cheese, oil and bread crumbs to form a firm dough.
• If the dough is not firm add some bread crumbs into it.
• Keep it in refrigerator for at least one hr.
• Divide the dough in 12-14 equal portion.
• Make a round ball out of each equal portion and stuff one cube of mozzarella cheese into it.
• Flatten the dough into Pattie and roll it into wheat crumbs generously.
• Heat a non stick pan and put oil in it.
• Shallow fry the patties into the pan until both the sides get golden brown in color.
• You can even deep fry the patties but before that test one of the patties. If it breaks add some more breadcrumbs into the dough.

Notes :-

• You can increase/decrease the heat of chilli powder and garam masala powder depending on your taste buds.
• You can even use toasted oats in place of whole wheat breadcrumbs.
• Keep in mind that vegetables should not be over boiled or over steamed. Too much moisture will leads in addition of too much bread crumbs and you will loose the real taste of kebabs.
• You can also use Ricotta Cheese instead of Paneer.
• You can even used crushed cornflakes in place of breadcrumbs to roll the patties. It taste yummier because of crunchy cornflakes.