Succulent Kebabs made with Yoghurt (Dahi Ke Kebab)
Ingredients
- 14 oz Yoghurt dahi, hung
- 1 3/4 oz Roasted gram chana, powdered
- Salt to taste
- 2 tsp Red chilli powder
- 1 tsp Clove laung powder
- 1/2 tsp Green cardamom choti elaichi powder
- a large pinch Cinnamon dalchini powder
- 1/2 tsp Black pepper kali mirch powder
- 3 1/2 floz Vegetable oil
- 2 tsp Garlic lasan paste
- 1 oz Onions sliced, fried, ground
- 3 tbsp Milk
Instructions
- Add the roasted gram, salt and half of all the spices to the hung yoghurt and mix well.
- Divide the mixture into 20 equal portions. Flatten each portion to get a smooth, even shape.
- Heat the oil in a pan; fry the kebabs, a few at a time, to a light golden colour. Keep aside.
- 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.
- Pour milk over the kebabs and let the mixture sizzle for 10 seconds. Serve hot.
Calories: 349 kcal
Carbohydrates: 15 g
Protein: 7 g
Fat: 30g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 14 mg
Sodium: 70 mg
Potassium: 368 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 429 IU
Vitamin C: 2 mg
Calcium: 160 mg
Iron: 1 mg