Roughly pat dry the boiled peas and pulse / mash or grind them. Heat oil in a non stick pan on medium heat, add in the fennel seeds, cook for 15 seconds. Add in the ginger chilly paste , cook it for 5 seconds. Add in the peas mixture , cook for 1 minute. Stirring it well . Add in dry mango powder, salt , pepper , grated potato, grated paneer and give a quick mix so that the mixture comes together and is evenly coated with spices. Taste test and adjust the spices. Switch off the flame. Add in the chopped mint , kasoori methi and mix it well . Let the mixture cool down before making lime size balls.
Prepare the kebabs for cooking.
Set up the dipping station as pictorial given above.
Place corn flour , flax seed meal slurry ( mix warm water plus flax meal and let it stand for a minute) flax slurry is ready to use and bread and panko crumbs in 3 separate bowls .
Now take one kebab , roll it in flour , then dip it in the slurry and well coat and then dunk it in the bread crumbs and roll it well. Repeat this with all the kebabs .
Heat up the appe pan on low medium heat, brush every cavity lightly with oil. Once warm , add the kebabs and brush them with oil , cook them until golden brown overall. Rotate and flip them in intervals with a help of a small spoon or wooden skewer as needed to evenly cook . The appe pan method is quiet slow but results are worth it. Alternatively you can bake or fry them. Serve warm with a side of your favorite dip , ketchup or chutney.
Please go through important notes for substitutions.
no fry veg hariyali kebabs (healthier version) https://www.carveyourcraving.com/no-fry-veg-hariyali-kebabs-healthier-version/