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Friday, 1 December 2017

Dahi Ke Kebab (Hung Yoghurt Kebab)


          
          These irresistible melt in the mouth kebabs are simply mouth watering and yummy in taste and flavour. The main ingredient is hung yoghurt that is mixed with other basic aromatic seasonings. They can either be shallow fried or deep fried. 

          Few make use of paneer and bread crumbs to manage the consistency. But I skipped them and went in for only some roasted chickpea flour. So make these appetizing vegetarian kebab delicacy and relish them as starters with any homemade chutney.








  • 400 gms. yoghurt (could make 8 Kebabs)
  • 2-3 tbsp. roasted chickpea flour
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. crushed kasuri methi 
  • 1-2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1/4 cup chopped mixed nuts
  • 2 tbsp. dry roasted coconut
  • pinch of salt
  • pinch of pepper powder
  • pinch of cardamom powder
  • 2 tbsp. coriander leaves, chopped
  • 1/2 cup plain flour
  • oil to shallow fry









          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). 

          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. 

          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.





                  Mix the hung yoghurt along with all the other ingredients (except plain flour 
                  and oil). Refrigerate for a couple of minutes. 




                    Divide into equal portions & give a round shape. Coat with the plain flour. 




                                Heat 2 tbsp. oil in a pan. 



                       Shallow fry the kebabs few at a time on both sides till light golden. 



Drain on a kitchen towel.







Serve as appetizers with any homemade chutney.











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