Dahi Kebabs (hung curd kebabs)
Serves: 10-12 balls
Ingredients
1 cup hung curd (yogurt)
4 slices bread
1.5 tbsp roasted gram flour
1 tbsp oil, plus more for frying
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 small onions, finely chopped
1 tsp roasted cumin powder
½ tsp garam masala powder
¼ cup fresh coriander/cilantro leaves
1-2 tsp green chillies, finely chopped
¼ cup grated indian cottage cheese (paneer) (optional)
salt and pepper, to taste
Instructions
Hang the yogurt in a muslin cloth in the refrigerator. I find the best way to do is place a sieve over a bowl and on the sieve place the muslin cloth filled with the yogurt. Let hang overnight.
Heat oil in a pan, and add the garlic, ginger and green chillies. Fry for a few seconds and then add the onions, and fry till translucent. Add the roasted cumin powder, garam masala and fresh coriander leaves and salt and pepper, to taste. remove from fire.
Mix the onion mixture with the hung curd. Add grated paneer, if required.Add in the roasted gram flour and more than half the bread crumbs, reserving some of the crumbs for the outside coating.
Shape the mixture into balls of desired side and roll them in the crumbs and place in a plate. You can refrigerate the shaped balls while the oil heats up for frying. I will says refrigerating the shaped balls for half an hour results in crispier kebabs.
Shallow fry the shaped balls in a non stick pan till golden in color. Remove and place them on a paper towel lined plate. Serve with ketchup or green chutney.
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