Dahi Ke Kebab

1. 1

   Hung the curd i.e put curd in muslin cloth and tie the cloth, place this on strainer and keep in fridge to avoid souring of the curd for atleast 2 hrs. Alternatively you can also place strainer on bowl, cover strainer with kitchen towel and place curd in it. Keep in fridge for 2 hrs, after 1 hr change the kitchen paper to quicken the process.

2. 2

   Roast besan/ Chickpea flour till raw smell disappears for about 5 mins.

3. 3

   Fine chop onions, in a skillet roast onion till it turns red say about 3 mins. Transfer in a bowl and allow to cool

4. 4

   Add chopped chillies, ginger, cilantro/ coriander and salt to onion mix well.

5. 5

   Place hung curd in bowl add roasted besan, salt and chilli powder mix well.

6. 6

   Wet your hand take 1 tbsp of curd mix, flatten it and stuff 1 tsp onion mix. Seal all sides and flatten it in shape of mini cutlet.

7. 7

   OR you can mix all ingredients and make kebab without stuffing.

8. 8

   Similarly shape all kebabs, place them on plated covered with cling and refrigerate for minimum 20 mins.

9. 9

   Heat oil in shallow pan, fry kebabs till golden brown on both sides.

10. 10

    Serve with coriander chutney/ pudina chutney or just kebabs.

* Per serving · 4 servings · Values may vary.