Dahi Ke Kebab
Ingredients
Instructions
- 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.
- Roast besan/ Chickpea flour till raw smell disappears for about 5 mins.
- Fine chop onions, in a skillet roast onion till it turns red say about 3 mins. Transfer in a bowl and allow to cool
- Add chopped chillies, ginger, cilantro/ coriander and salt to onion mix well.
- Place hung curd in bowl add roasted besan, salt and chilli powder mix well.
- 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.
- OR you can mix all ingredients and make kebab without stuffing.
- Similarly shape all kebabs, place them on plated covered with cling and refrigerate for minimum 20 mins.
- Heat oil in shallow pan, fry kebabs till golden brown on both sides.
- Serve with coriander chutney/ pudina chutney or just kebabs.
Nutrition & Diet Analysis (per serving)
400
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).