Wash and soak the dal for at-least 2 hours. Drain the water and grind the dal along with ginger, garlic, green chilies and jeera to a smooth paste using minimum water.
Crush the cloves/ laung and seeds of green cardamom/ hari Elaichi to a fine powder.
In a heavy bottomed pan or kadai, heat 3 tbsp oil and add the dal paste. Stir fry the paste for 4-5 minutes till it is dry and doesn’t stick to the pan. It will collect together in a ball when done.
Take out in a bowl. Add the powdered cloves and green cardamom, corn flour, paneer, salt, red chilli powder, chaat masala, bread crumbs, chooped onion and capsicum, lemon juice, cream and ghee. Mix well and make a dough out of it.
Now divide the mixture into 16-18 portions and make a ball of all the portions. Press down the ball on a squewer or a clean pencil to five it a seekh shape. Carefully remove the kebab from the skewer. Make all the kebabs.
At this stage you can store the kebabs in the fridge till serving time.
At the time of serving, heat oil on a pan/tawa. Shallow fry the kebabs on medium heat till light brown and crisp. Turn the kebabs only when they are cooked on when side. If you turn too early they will stick and break.
Tender, juicy and melt in the mouth kebabs are ready. Serve with green chutney and onion rings.
