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:
- Fennel seeds
- jeera powder/ Cumin Powder
- methi powder/ Fenugreek Powder
- amchur powder
- black pepper
- haldi/ Turmeric
- red chilli powder
- garam masala powder(dry roasted and ground )
- Hing – about a pinch/ Asofoetida
- Salt and sugar according to taste.
- Cornflour or besan – 2 to 3 tbsp or more if required.
YIELD- 8 to 10 Kababs
Preparation –
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Mix all the ingredients except salt and cornflour.
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Let the mixture rest for 10 minutes.
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Heat oil in a wok or pan. keep the oil on a medium flame.
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Add salt and cornflour to the mix, adjust the seasoning.
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Divide the mixture into equal portions (8 to 10 approximately) and shape like kababs.
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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.