Dahi (Curd) Kebabs .
Dahi ke Kebab
1. Curd -1 cup
Place a clean muslin cloth over a sieve.Pour the curd to the cloth and bring together the edges and press to drain the excess whey.
Place a heavy object over this and refrigerate overnight or for 6 hours.Transfer the hung curd to a large bowl.(u can use Greek yoghurt instead)
2.Paneer(crumbled)- 3/4 cup
Onion-1 1/2 tbsps
Ginger-1 tsp
Green chillies-2
Cashews-4-5 (optional)
Coriander leaves-1 tbsp
Chop all the above ingredients and add to the hung curd.
3.Garam Masala- 1/4-1/2 tsp
Pepper powder-1/4 tsp
Gram flour-1 tbsp
Salt-1/2 tsp
Add all the above ingredients to the hung curd mixture and mix together with a spoon to make a non sticky dough. If the dough is still sticky add more bread crumbs.(not fresh bread crumbs).
4.Bread crumbs-1/4 cup
Divide the dough into small balls and flatten them and then roll it in bread crumbs.
Keep in refrigerator for 15-20 minutes.
Heat oil in a pan and shallow fry the kebabs .Once golden on one side,gently flip it out and fry till other side is golden.Drain on tissues .Serve Dahi ke Kebab with coriander mint chutney.
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