Dahi Kebab

30-35 minutes
Prep: 15- 20 minutes | Cook: 15 minutes | Servings: 4

 

Ingredients

For Filling

1 ½ tbsp Ghee, घी

½ cup Cashew nut, काजू

⅓ cup fried Onion, chopped. तले हुए प्याज

1 tsp Fennel seeds, crushed, सौंफ़

2 Green chilli, chopped, हरी मिर्च

¼ cup Coriander leaves, chopped, धनिया

Salt to taste, नमक स्वादअनुसार

½ tsp Red chilli powder, लाल मिर्च पाउडर

½ tsp Roasted Cumin powder, भुना जीरा पाउडर

2 tbsp Hung curd, टंगा हुआ दही

 

For Dahi Kebab

2 cups Hung curd, टंगा हुआ दही

Salt to taste, नमक स्वादअनुसार

½ tsp Black pepper, crushed, काली मिर्च

⅓ cup fresh Bread crumb, ब्रेड क्रम्ब

½ tsp Nutmeg, grated, जायफल

¼ cup Roasted Gram flour, भूने चने का बेसन

 

For Coating

2 cup fresh Bread crumb, ब्रेड क्रम्ब

⅓ cup Poha, crushed, पोहा

Oil for shallow fry, तेल

 

Tamatar ki Chutney

4-5 Tomato, into halved, टमाटर

½ inch Ginger, peeled, slice, अदरक

2 Green chilli, हरी मिर्च

8-10 Cashewnut, काजू

Salt to taste, नमक स्वादअनुसार

½ tsp Red chilli powder, लाल मिर्च पाउडर

1 tbsp Jaggery, गुड़

1 tbsp Oil, तेल

1 tsp Lemon juice, नींबू का रस

 

Process

For Filling

  • In a pan, add ghee, cashew nuts roast them until golden in colour.
  • Transfer it into a plate, chop and keep it aside.
  • In a bowl, add roasted chopped cashew nut, fried onion, fennel seeds, chopped green chilli, coriander leaves, salt to taste, red chilli powder, roasted cumin powder mix it well.
  • Add a little hung curd and mix everything well. Keep it aside for future use.

For Dahi Kebab

  • In a large bowl, add salt to taste, black pepper powder, fresh bread crumb, grated nutmeg and roasted gram flour mix everything well.
  • Take a small portion of dahi kebab and stuff the filling and seal it properly to make a round ball.
  • Coat it with the bread crumb mixture. Make the rest of it with the remaining filling as same.
  • Keep in the refrigerator for 5 minutes so that it holds its shape.
  • Heat oil in a kadai, fry the dahi kebab on medium flame until nice golden in color and crisp from all the sides.
  • Remove on a absorben paper to remove an excess amount of oil.
  • Serve hot with tomato chutney.

For Coating

  • In a large bowl, add fresh bread crumb and crushed poha mix well.

For Tomato Chutney

  • In a grinder jar, add halved tomatoes, ginger, green chilli, cashewnut, salt to taste, red chilli powder, jaggery, oil and lemon juice grind it into a smooth paste.
  • Transfer it into a bowl.

 

Category: