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Ingredients:
20 pc California walnut halves
1 cup powdered California walnuts 2 tablespoon oil
100 gm grated paneer (cottage cheese)
2 medium grated carrots
Salt to taste
1/2 teaspoons ginger paste
1/2 teaspoon garlic paste
2 medium potatoes boiled, peeled and mashed
2 tablespoon fresh coriander leaves
1 tablespoon crushed green chilli
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
1 teaspoon garam masala powder
cup gm flour (Besan)
1/2 cup breadcrumbs

Method
* Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and saute until extra moisture dries up.

* To this add garlic paste, ginger paste and saute for 1/2 min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture.
* Transfer it into a grinder and mix till well blended.
* Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
* Transfer the mixture into a bowl and let the mixture cool completely.
* Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl.
* To the mixture, add California walnut powder and breadcrumbs and mix everything well.
* Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions.
* Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around.
* Serve hot garnished with chopped California walnuts.

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