Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
For the Filling:
Grate the cheese. Dry roast coriander seeds & black pepper. Grind into a powder.
Mix grated cheese, a little coriander pepper powder, green chillies, onions, ginger and salt.
Take hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander pepper powder.
Bind with besan, paneer and corn flour.
Put in the filling and shape into kebabs. Deep fry in oil and serve hot.
Soft tasty vegetarian kebabs made from hung curd and cheese with the crunchiness of onions and the flavors of ginger and pepper.