Dahi Ke Kebab (Hung-curd Kebab)

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.

Ingredients:
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

For Filling:
Chopped Cashews, Pistachios, Raisins
Butter: for shallow frying
Cooking TIme: 5-10 minutes on medium Flame

Method:

  1. Saute the onions. Mix hung curd, besan, masalas, onions and chilies in a bowl.

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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.

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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.

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After cooking on both the sides, the kebabs are ready to be served!

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Let me know your comments about the recipe! 🙂

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