PREPARATION

1. Wash and soak 2 tablespoons of flaxseed in 100 Milliliters of Warm Water and Sock for 15 - 20 minutes.
2. Heat 1 teaspoon oil in a non stick pan on medium heat, add 2 teaspoons fennel seeds, 1 teaspoon grated ginger, 1/2 teaspoon green chili paste and cook it for 5 seconds. 
3. Add 150 grams boiled green peas, mash or grind them. Add 1/2 teaspoon dry mango powder, 1 1/2 teaspoons salt, 1/8 teaspoon black pepper, 220 grams boiled mashed potatoes and mix it well, add 70 grams grated paneer and mix it well again.
4. Add 2 tablespoons chopped mint leaves, 1/2 tablespoon fenugreek and mix.
5. Let the mixture cool down before making lime size balls.
6. Take some mixture on your hand and shape them in balls kebab.
7. Now take one kebab, roll it in corn flour, then dip it in the slurry mixture and coat it well. Then dunk it in the bread crumbs and again roll it well. Repeat this with all the kebabs .
8. Heat oil in a pan. Put the kebabs on it.
9. Cook on low or medium heat until golden brown from all sides.
10. Serve hot with ketchup or mint chutney.