Dish — Dahi ke Kebab

Dahi Ke Kabab is a very delicate and mildly flavored appetizer. Unlike other kababs recipes this recipe uses minimal spices. As hung curd is the main ingredient of this kebab this dish is light and healthy. Dahi Ke Kabab is quite unique as it has a creamy and soft texture. Serve it with Coriander & Mint Chutney and julienned onions.

This is one of the gems that I managed to create in my kitchen. You need large amount of curd to make hung curd — but its worth every bit of the effort, and I am sure you would love it.

Yield: 8 to 10 kebabs

INGREDIENTS FOR DAHI KE KABAB

1.1 cup hung yoghurt

2.2 tablespoon roasted besan (gram flour)

3.2 tablespoon bread crumbs

4.Pepper for seasoning

5.Salt to taste

6.Oil for deepfrying

For the stuffing

1.1 fried onion

2.Half a cup of finely chopped fried cashews

3.2 green chilli chopped fine

4.1 piece ginger chopped fine

5.Freshly chopped coriander

6.A pinch of pepper powder

7.A pinch of salt

DIRECTIONS FOR DAHI KE KABAB

To make hung curd

Place a strainer on a deep bowl and line it with a muslin cloth.

Transfer approximately 800 ml curd on this muslin or cheese cloth.

Cover it and place in the refrigerator for 4 hours and then keep a weight on the cloth and leave it in the refrigerator for 2 to 3 hours.

To make Kabab

Transfer the hung curd and bread crumbs in a large bowl and stir to mix well.

Add gram flour to the mixture to adjust the consistency.

Add the ingredients for the filling in a mixing bowl and your stuffing/filling is ready

Divide the kabab mixture into lemon size balls.

Now grease your palm, place a ball and flatten it.

Keep ½ a teaspoon of the stuffing on it and close to make a ball again.

Now flatten the ball to a Pattie.

Heat a nonstick griddle or a pan, drizzle a teaspoon of oil and pan fry the kababs on both the sides to a light brown colour on medium heat.

Serve with green coriander and mint chutney.