P3 Kebabs

PPP (P3) Kebabs. No, it’s not OSI layer 2 Point-to-Point Protocol. Thinking of the network protocol’s name for PPP is a classic example of an occupational hazard (when working in the software world). The name of these succulent kebabs is Paneer Peas Pepper kebabs. It’s an experimental recipe that came out very delicious. I used malai paneer, green peas, and colored bell peppers as the main ingredients. The Kebab’s texture resembles chicken’s shami kebab. These soft and delicious P3 kebabs will just melt in your mouth.


  • Two cups of malai paneer cubes.
  • One cup of frozen green peas.
  • One cup of chopped green and red bell peppers.
    (Bell pepper is known as capsicum in several countries.)
  • One boiled potato.
  • One crushed green chili.
  • Two cloves of garlic.
  • 2 tbsp roasted gram flour (besan).
  • 3 tbsp bread crumbs.
  • 1 tsp Kashmiri red chili powder.
  • 1 tsp cilantro powder.
  • 2 tbsp garam masala.
    (I used Everest brand’s Royal garam masala.)
  • Two pinches of chaat masala.
  • A handful of cilantro.
  • Salt as per your taste.
  • Tamarind and dates chutney.
    (P3 kebabs pair well with tamarind chutney. If you don’t have the chutney, substitute it with hot and sweet ketchup.)
  • 2 tbsp oil for shallow frying the kebabs.


  • Boil the frozen green peas in the microwave for 2 to 3 minutes and discard the water. The alternate method is to boil water on the stove and cook the peas until soft. Let the peas cool down.
  • Add paneer cubes, green peas, and chopped colored peppers in a jar of a blender. Coarsely grind all ingredients together to resemble a grainy texture, as shown in picture #2.
  • Transfer the mixture in a plate, grate or mash the boiled potato, and pour it in the mix, as shown in picture #3.
  • Next, add pan-roasted gram flour (besan), 2 tbsp bread crumbs, red chili powder, garam masala, salt, chaat masala, chopped cilantro leaves, crushed green chili, minced garlic, and cilantro powder.
  • Optionally, you can add turmeric for the yellow color. I tried both the variations, one with turmeric and one without turmeric. It doesn’t have any impact on the taste, but I prefer and recommend skipping turmeric for aesthetic reasons.
  • Next, combine all ingredients in the plate, mix them well, and knead a dough, as shown in picture #4. If the mixture is too brittle to form the patties, add more bread crumbs and mashed potato for binding.
  • Divide the dough in equal size balls, grease your hand with oil, and shape them in round patties, as shown in picture #5.
  • Heat oil in a large pan, as shown in picture 6.
  • Transfer the patties in the pan, fry on a medium flame, flip the patties in 5 to 6 minutes, and shallow fry till they turn golden brown.
  • You can also coat the patties with bread crumbs before frying to form a crunchy cover, but I preferred to skip it.
  • Next, turn off the stove and transfer the kebabs on a plate. Serve the succulent P3 kebabs with homemade tamarind and dates chutney.

Alternatively, you can try baking these kebabs in the preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes, flipping halfway through. P3 kebabs are fulfilling and incredibly delicious. I prefer to pair these kebabs with tamarind and dates chutney, but it also goes well with Indian hot & sweet ketchup.

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