Dahi ke Kebab दही के कबाब Veg Kebab Recipe

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.