Dahi Ke Kebab From Aparna Bose

This recipe is from Aparna Bose‘s kitchen. She is a home cook and also the Proprietor of Gograshe – a food catering organization.

INGREDIENTS

 Hung curds- 1/2 cup
  • Chhana or grated paneer- 1/3 cup
  • Ginger paste- 1.5 tsp
  • Green chilli paste- as per preference
  • Cashew nuts (optional)- 3tbspn (roasted and powdered)
  • Onions( browned and ground to paste)- 2
  • Chopped coriander (optional)
  • 1/2 tsp each of:
  1. Fennel seeds
  2. jeera powder/ Cumin Powder
  3. methi powder/ Fenugreek Powder
  4. amchur powder
  5. black pepper
  6. haldi/ Turmeric
  7. red chilli powder
  8. garam masala powder(dry roasted and ground )
  9. Hing – about a pinch/ Asofoetida
  10. Salt and sugar according to taste.
  11. Cornflour or besan – 2 to 3 tbsp or more if required.

YIELD- 8 to 10 Kababs
Preparation –
  • Mix all the ingredients except salt and cornflour.
  • Let the mixture rest for 10 minutes.
  • Heat oil in a wok or pan. keep the oil on a medium flame.
  • Add salt and cornflour to the mix, adjust the seasoning.
  • Divide the mixture into equal portions (8 to 10 approximately) and shape like kababs.
  • Now fry them, without turning them much as they are very soft.
    P.S. – Since hung curds forms the main ingredient, this kabab is slightly tangy in flavour.
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