Ingredients:

2 cups yoyhurt, hung for 1 hour to drain excess water
4 bread slices, dipped in water, squeezed well
1 cup boiled, mashed potatoes
¼ cup chopped coriander leaves
4 tsp chopped mint leaves
1 tsp chopped mint leaves
1 tsp chaat masala powder
1 tsp red chilli powder
½ tsp coriander powder
½ tsp mango powder
Salt to taste
1 tsp Bengal gram flour
¼ cup grated cheese
2 tsp bread crumbs
Corn flour mixed dropping consistency
Bread crumbs for coating the kebabs
Oil for deep frying the kebabs
Preparation Method:
1. In a mixing bowl, combine the yoghurt, potatoes, bread, coriander leaves, mint leaves, spices, salt, Bengal gram flour, cheese and the bread crumbs.Adjust the seasoning if required.

2. Shape into small round balls. Dip these balls in the corn flour batter and then roll in bread crumbs.

3. Gently shake off excess bread crumbs and deep fry in hot oil till golden brown.

4. Drain the excess oil on absorbent paper and serve hot with coriander chutney