Take paneer (150 gm). Mash nicely. Also, add roasted chana dal (Bengal gram) powder (1 tbsp), bread crumbs (¼ cup), and corn flour (1 tbsp).

Add ½ tsp of black pepper, ½ tsp of cumin powder, and 1 tsp of garam masala powder. Also, add a tbsp of minced and fried onion and ginger garlic paste followed by 2 tbsp of finely chopped fresh coriander leaves and half the amount of finely chopped fresh mint leaves.

Add salt (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (¼ tsp), and squeeze half a lemon.

Mix nicely. (Pro tip: You may add a little bit of water if needed but make sure that you do not make the mixture too soft).

Shape the kababs. You can give any shape you want.

Keep them aside on a plate to set.

Take some bread crumbs in a bowl. Coat the kababs sparsely. Keep aside.

Take enough cooking oil in a kadai. Heat it on a high flame. When hot, reduce the flame to medium. Release each kabab carefully from one side so that you do not splash hot oil on you.

Let it fry for 2 minutes, then flip carefully when one side is cooked nicely

Let it cook for another couple of minutes. Remove when they turn brown in color.

The tasty and spicy homemade paneer kababs are now ready to eat. Lay the in a bowl and serve with green chutney.