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Dahi ke Kebab


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Kebabs made from curds? This is a strange concept for most people and it was for us too until we tasted them! These tangy kebabs that are a Mughlai specialty taste as unusual as they sound. Paneer is used to balance the tanginess of the curds and besan is used to help bind the ingredients. Coating the kebabs before deep-frying makes them crisp. Traditionally ghee is used for deep-frying kebabs however oil has been used in this recipe. You can mix a few spoons of ghee with the oil to provide a lovely flavour. This unique kebab is coated with a spicy masala after deep-frying to add extra zing!

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Preparation Time: 
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Makes 12 kebabs.
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Ingredients



For the kebabs
1/3 cup hung curds (chakka dahi)
1/3 cup grated paneer (cottage cheese)
1 tsp besan (Bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp kitchen king masala
1/2 tsp chilli powder
a pinch sugar
salt to taste
6 cashewnuts (kaju)
bread crumbs for coating
oil for deep-frying

For the masala coating
2 tbsp ghee
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp kitchen king masala
1/4 cup browned onion paste
salt to taste

Other ingredients
2 tbsp milk for sprinkling

Method

    For the kebabs
    1. Combine all the ingredients for the kebabs, except the cashewnuts, in a bowl and mix well.
    2. Divide the mixture into 10 equal portions and shape each portion into a small round kebab.
    3. Press a little in the centre of each round to make a depression, place half a cashewnut and again shape them into flat kebabs.
    4. Roll each kebeb in bread crumbs so that the kebabs are evenly coated from all sides.
    5. Heat the oil in a kadhai and deep-fry the kebabs a few at a time. Drain on an absorbent paper and keep aside.

    For the masala coating
    1. Heat the ghee in a kadhai, add the ginger-garlic paste, chilli powder and kitchen king masala and cook for 2 minutes.
    2. Add the browned onion paste and salt and sauté for 2 minutes on a low flame. Keep aside.

    How to proceed
    1. Add the kebabs in the pan with the prepared masala and toss gently so that the masala coats all the kebabs well.
    2. Place the kebabs in a serving dish, sprinkle milk on top and serve immediately.
    RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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