Dahi Kabab

Ingredients

• • Dahi/Yogurt - 1 liter
• • Besan/Gram flour - ½ cup
• • Hara dhania/Green coriander (finely chopped) - as required
• • Pudinas/Mint leaves (chopped) - as required
• • Chilly powder - ½ teaspoon
• • Green chillies (finely chopped) - 2
• • Garam masala - ½ teaspoon
• • Jeera/Cumin seeds powder - ½ teaspoon
• • Salt - as required
• • Ghee/Clarified butter - 4

Method

• 1. Hang the dahi in a muslin cloth overnight to drain out all the water. The dahi should be very thick and dry.
• 2. Mix the dahi with 3 tablespoon of besan and the rest of the ingredients except ghee.
• 3. Wet hands slightly, shape mixture into small kababs, flatten a little.
• 4. Toss the kababs in remaining besan.
• 5. Heat 2 teaspoon ghee in a nonstick pan and fry kababs, few at a time. Turn once.
• 6. Fry until golden, adding more ghee for the next batch only if necessary.
• 7. Serve hot with pudina chutney.