Heat the oil in a non stick pan, add the cumin seeds, onions, garlic, chillies, ginger, asafoetida, turmeric, garam masala and coriander seed powder. Cook for 3 minutes on a medium heat.
Add the lemon juice, salt and boiled mung dal. Cook for a further two minutes, stirring constantly. Add the chopped coriander and plantains. Mash again with a potato masher and allow to cool and set aside.
In a separate bowl mix together the ingredients for the stuffing. Roll these into ping-pong sized balls, using a little water to bind if necessary.
Now assemble the kebabs: Begin by flattening the plantain and mung dal, treating it like a dough and placing a ball of paneer stuffing on top.
Pull the outer layer over the stuffing, roll into a ball and patch it up so there aren't any cracks. Flatten a little and round the edges off with your hands.
Repeat for all of the kebabs. Shallow fry these in a little oil until golden brown or alternatively bake in a moderate oven until browned .
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