Kebabs are one thing I love and always want to try new varieties of. The hung-curd kebabs are super tasty, nutritious and give me a restaurant-like feeling on the plate. 😛
These can also be served as a starter or a tea-time party snack with friends. I’m sure they’ll love it, too.
Hung Curd: 1 cup (Hang the curd in a muslin cloth for 3-4 hours)
Chopped onions: 1/2 cup
Chopped Green Chilies: 1-2
Gram Flour or Besan: 2 Tbsp
Red Chili Powder: 1 Tsp
Garam Masala: 1 Tsp
Coriander Powder: 1 Tsp
Maida (Plain flour): for dusting
Chopped Cashews, Pistachios, Raisins
Butter: for shallow frying
Cooking TIme: 5-10 minutes on medium Flame
- Saute the onions. Mix hung curd, besan, masalas, onions and chilies in a bowl.
2. It will be a sticky paste; put it for refrigeration for about 10 minutes at this point. It will be easy to make roundels out of this paste, then.
3. Make round balls and stuff them with the chopped dry-fruits. Dust them on both sides with Maida and place on a hot buttered pan.
After cooking on both the sides, the kebabs are ready to be served!
Let me know your comments about the recipe! 🙂