Suji kababs

Add ghee in a kadhai, add the suji and fry for 2 minutes on low heat. (Suji should not change colour.)

Add salt, mix the water and milk together and add to the sooji mixture and keep on stirring continuously.

It will become like a chapati dough within a minute.

Keep aside to cool.

Add bread, paneer, ginger-garlic paste, chillies, crushed nuts and dry masalas, and mix thoroughly, make kebabs of desired shape.

You can shape it like cylinders, tikki, hearts, ellipse or round balls.

In the mean time heat the oil in a kadahi

Take 2 tablespoons of suji on a plate and roll the kababs in it.

Deep fry in oil on medium heat till golden brown in colour.