Succulent kebabs made with yoghurt (Dahi Ke Kebab) recipe
ingredients
2 cups (400 g) 14 oz Yoghurt (dahi), hung
1/2 cup (50 g) 1 3/4 oz Roasted gram (chana), powdered
Salt to taste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Clove (laung) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
a large pinch Cinnamon (dalchini) powder
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
1/4 cup (30 g) 1 oz Onions, sliced, fried, ground
3 tbsp (45 ml) 1 1/2 oz Milk
1/2 cup (50 g) 1 3/4 oz Roasted gram (chana), powdered
Salt to taste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Clove (laung) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
a large pinch Cinnamon (dalchini) powder
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
1/4 cup (30 g) 1 oz Onions, sliced, fried, ground
3 tbsp (45 ml) 1 1/2 oz Milk
method
1. Add the roasted gram, salt and half of all the spices to the hung yoghurt and mix well.
2. Divide the mixture into 20 equal portions. Flatten each portion to get a smooth, even shape.
3. Heat the oil in a pan; fry the kebabs, a few at a time, to a light golden colour. Keep aside.
4. In the same oil, add salt, garlic paste, ground onions, and the remaining half of the spices. Stir-fry for a few minutes. Add the kebabs and turn gently till each piece is coated with the mixture.
5. Pour milk over the kebabs and let the mixture sizzle for 10 seconds. Serve hot.
2. Divide the mixture into 20 equal portions. Flatten each portion to get a smooth, even shape.
3. Heat the oil in a pan; fry the kebabs, a few at a time, to a light golden colour. Keep aside.
4. In the same oil, add salt, garlic paste, ground onions, and the remaining half of the spices. Stir-fry for a few minutes. Add the kebabs and turn gently till each piece is coated with the mixture.
5. Pour milk over the kebabs and let the mixture sizzle for 10 seconds. Serve hot.
serving amount
serves: 4
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