Kachalu ke Kebab
I had overboiled the Kachalus and was at a loss as I had guests coming over who were also going to have falahari food. 

Monica suggested I keep it in the fridge for a couple of hours and use the solid part for making her Kachalu ki chaat and the mushy part for kebabs 

Monica’S quick thinking came to my rescue and the result was this. These exotic toothsome kebabs . Thank you Monica. 
3/4 cup grated boiled Kachalu 

1/3 cup grated potatoes

1/4 cup grated paneer 

1/2 tsp Garam masala pwd 

1/2 tsp red chilli pwd

1 tsp almond pwd 

A few drops if saffron water 

1/3 tsp rose petals crushed 

1/3 tsp amchoor pwd/ 1 tsp lemon juice 

Salt to taste 

1 tsp ghee 

Boil, peel and grate the potatoes and Kachalu . Grate the paneer. Reserve the ghee. Mix in all the ingredients thouroughly. Form into Golf ball size balls

Grease the cavities of the mini uttapam pan with 1 tsp ghee. Place a ball of the mix in each cavity. Gently press down with your fingers so that it takes the shape of the cavity. Roast on a medium flame. 

Flip and roast on the other side as well it a nice beautiful brown. 

Serve with a dip or chutney if your choice. 

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