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Dahi Kabab

Miss.India's picture
  Curd 400 Gram (Hung In Muslin To Drain Out The Excess Water)
  Gram flour 50 Gram, roasted (Besan)
  Green chilies 5 Gram, chopped
  Peppercorns 4 , crushed
  Coriander leaves 7 Gram, chopped
  Black salt 1 Pinch
  Salt To Taste
  Dried figs 50 Gram, chopped (Anjir)
  Ghee 25 Gram
  Tomatoes 115 Gram
  Garlic 15 Gram, chopped
  Pineapple 25 Gram, finely chopped
  Green chilies 10 Gram, finely chopped
  Mustard seeds 5 Gram
  Oil 1 Cup (16 tbs) (For Tempering)

Mix all the ingredients for the kebabs, except for the figs and the ghee.
Divide the mixture into equal portions and roll each one to form a cup shape, with a hollow centre.
Fill with the chopped, dried figs and shape into tikkis.
Heat the ghee in a pan and shallow fry the kebabs till browned on both sides.
Serve hot with the tomato chutney.
To prepare the tomato chutney: Roast the tomatoes in a medium-hot oven.
Peel, deseed and chop finely.
Mix all the remaining ingredients together, except for the mustard seeds and the oil.
Heat the oil in a pan and add the mustard seeds.
When they begin to crackle, remove from heat and add to the chutney.

Recipe Summary

Side Dish
Milk Product

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