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Dahi Ke Kebab

4 servings
8 Hours to prepare
15 Minutes to cook

INGREDIENTS

  • 1. 400 gms. yoghurt (makes 8 Kebabs)
  • 2. 2-3 tbsp. roasted chickpea flour
  • 3. 1 tsp. salt or to taste
  • 4. 1/4 tsp. turmeric powder
  • 5. 1/2 tsp. garam masala powder
  • 6. 1/2 tsp. red chili flakes
  • 7. 1 tsp. roasted coriander-cumin powder
  • 8. 1 tsp. crushed kasuri methi
  • 9. 1-2 green chilies, chopped
  • 10. 1 tsp. ginger, grated
  • 11. 1/4 cup chopped mixed nuts
  • 12. 2 tbsp. dry roasted coconut
  • 13. 1/4 tsp. pepper-cardamom powder
  • 14. 2 tbsp. coriander leaves, chopped
  • 15. 1/2 cup plain flour
  • 16. 2-3 tbsp. oil

PREPARATION

1. Tie the yoghurt in a muslin cloth and place it on a colander in the refrigerator overnight. In a bowl, mix the hung yoghurt along with all the other ingredients (except plain flour and oil).

2. Refrigerate for a couple of minutes. Divide into equal portions and shape into round kebabs. Coat with the plain flour. Heat 2 tbsp. oil in a pan.

3. Shallow fry the kebabs few at a time on both sides till light golden in colour. Drain on a kitchen towel and serve as appetizers with any homemade chutney.

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