Badami Chandni Kebab recipe - How to make Badami Chandni Kebab
Main procedure- Combine the almonds and paneer with a little water and blend in a mixer to a thick mixture.
- Transfer to a bowl, add the bread slice and mash well. Keep aside.
- Heat the ghee in a kadhai, add the green chillies and onions and sauté till the onions turn golden brown.
- Add the prepared mixture and salt and cook till the mixture leaves the sides of the kadhai.
- Remove from the flame, add the cream, coriander and mint leaves and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a flat, round kebab.
- Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
- Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till they are golden brown in colour. Drain on an absorbent paper.
- Serve hot with onion rings and phudina chutney.
Nutrient values per kebab
| Energy | 126 cal |
| Protein | 3.1 g |
| Carbohydrates | 8 g |
| Fiber | 0.2 g |
| Fat | 9.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 126.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.8 mg |
| Folic Acid | 1.3 mcg |
| Calcium | 52.8 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.2 mg |
| Potassium | 9.6 mg |
| Zinc | 0.2 mg |