Dahi ke Kebab
Equipment
- Bowl
- Sieve
- Strainer
- Pan
- Heavy-based Pan
- Slotted spoon
Ingredients
- 250 ml Natural (plain) yoghurt (1 cup), hung, whisked
- 250 g (All-purpose) flour (2 cups), plain
- 125 g Onion (3/4 cup), chopped
- 1-2 Green chillies de-seeded and chopped
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 1 Ginger 1 x 5-cm / 2-inch piece, fresh, peeled and chopped
- 1 tablespoon Garam Masala
- 1 tablespoon Fenugreek leaves ground, dried
- 1 tablespoon Turmeric ground
- 1 1/2 tablespoons Chilli powder
- 125 ml Vegetable oil or Ghee (1/2 cup), for shallow-frying
- Salt
Instructions
- Put the whisked yoghurt and flour in a bowl and mix together.
- Then strain the mixture through a sieve (strainer) and set aside.
- Put the onions, chillies, coriander, ginger, garam masala, fenugreek, turmeric and chilli powder in another bowl and season with salt.
- Mix together and set aside.
- Pour both mixtures into a large pan, stir, and lightly fry over medium heat ensuring that it does not stick to the base (bottom) of the pan for 5-10 minutes, or until thick.
- Remove from the heat and allow to cool.
- When the mixture is cool, divide into 16 equal portions.
- With damp hands, roll into balls and flatten into patties.
- Heat the oil for shallow-frying in a deep, heavy-based pan over medium-high heat.
- Working in batches, shallow-fry the patties for about 3-4 minutes, or until they are golden brown and crispy.
- Remove with a slotted spoon and set aside while you cook the remaining patties.
Video
Nutrition
Serving: 16gSodium: 30mgCalcium: 26mgVitamin C: 1mgVitamin A: 240IUSugar: 1gFiber: 1gPotassium: 80mgCholesterol: 2mgCalories: 143kcalSaturated Fat: 7gFat: 9gProtein: 2gCarbohydrates: 14gIron: 1mg
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