Saturday, February 9, 2013

Dahi Ke Kebab

Dahi Ke Kebab_An absolute Mughlai Delight

Dish category : Vegetarian Starter, Side Dish

What I like about the recipe: Unique and absolute delicacy, simple ingredients

  1. 1 cup hung curd (take about 1.5 cups curd in a muslin/cheese cloth and hang over the sink for atleast 2 hours). For best results full-fat Yougurt
  2. 1/2 cup besan/gram flour
  3. 1/2 tsp chilli powder or green chilli paste
  4. 1/2 tsp ground black pepper
  5. 2 pods green cardamom, powdered
  6. 2 cloves, powdered
  7. A pinch of powdered cinnamon (optional, I didn't add any)
  8. Salt to taste
  9. Golden raisins 
  10. Roasted Cashew

1. Hang the curd as mentioned for atleast 2 hours until you get a thick, sticky curd. To this, add the rest of the ingredients to make a thick paste-like batter. Don't add any water - if you find the mixture too thick, add milk by the tsp and if you find it too thin, add besan by the tsp.

2. Heat oil until almost smoking, shape dough into small, flat kebabs and deep fry until golden brown on both sides. Serve immediately with any Chutney/sauce of choice.

1 comment:

  1. I had made this a year ago following a recipe by Tarla Dalal. It was an absolute delight and quite easy to make. Oh, and I had shallow/tawa fried them to avoid much oil. Hope yours turned out to be great too :)