Take 500 grams of curd and place it in a muslin cloth. Tie the cloth and hang it for 3-4 hours to remove excess water and make hung curd.

In a mixing bowl, combine 200 grams of grated paneer, the prepared hung curd, 50 grams of finely chopped onions, 2 finely chopped green chilies, 1 teaspoon of grated ginger, 1 teaspoon of chaat masala, 1/2 teaspoon of garam masala, salt to taste, and 2 tablespoons of chopped coriander leaves. Mix well to form a smooth mixture.

Add 3-4 tablespoons of roasted gram flour (besan) to the mixture and mix well. This will help in binding the kebabs.

Divide the mixture into equal portions and shape them into round or oval kebabs.

In a separate bowl, whisk 1 egg (optional) and keep it aside.

Spread 1/2 cup of breadcrumbs on a plate. Dip each kebab in the whisked egg (if using) and then coat them with breadcrumbs.

Heat oil in a pan for shallow frying. Once the oil is hot, gently place the kebabs in the pan and fry them on medium heat until they turn golden brown on both sides.

Remove the kebabs from the pan and place them on a paper towel to absorb excess oil.

Serve hot with mint chutney or tomato ketchup.