High Protein Veggie Paneer Kebabs

Finely chop or grate all the vegetables and squeeze out as much water as possible.

In a large bowl, combine the squeezed vegetables, grated paneer and boiled, mashed sweet potato.

Add besan, cumin powder, coriander powder, red chilli powder, kasuri methi, garam masala, amchur powder and salt.

Mix thoroughly until the mixture comes together; if too wet, add a little extra besan.

Shape the mixture into small kebabs or tikkis.

Air‑fry: Lightly brush or spray with oil and air‑fry at 350°F for 12‑15 minutes, flipping halfway, until golden and crisp.

Pan‑fry: Heat a little oil on a non‑stick pan and cook over medium heat until golden and crispy on both sides.

Serve hot with mint chutney, garlic chutney or a creamy yogurt dip.