I came across a new recipe called Dahi Kebab. Initially, I got confused with dahi vada and when I scrolled down to read the recipe I was fascinated that main ingredient for this recipe is hung curd. I have never imagined transforming curd to kebab. This recipe has its influence from Mughal Cuisine.
Since I was new to this dish, I searched for this recipe online and each have their own version. As I wanted to keep this recipe simple, so used the ingredients that used almost everyday.
If the hung curd is ready, the recipe is pretty much simple and can be made in less than 30 minutes.
For hung yogurt-
1 ltr of Yogurt made from whole milk
For the Kebab- (makes about 8 kebabs)
2 Cups of Hung yogurt
1/4 cup of Besan (chickpea flour)
1/2 Red Onion, finely chopped
5 Green Chilies, finely chopped
Handful of Cilantro, finely chopped
2 Sprigs of Mint, finely chopped
1/4 tsp of Ginger garlic paste (optional)
Oil for Pan fry
- Place the cheese cloth in a colander with ends hanging over. Place the yogurt at the center of cheese cloth. Gather all the ends and tie it up. Now hang the cheese cloth under the kitchen tap and leave it hanging for atleast 4- 6 hours. Untie the twine around the pouch and scoop the yogurt
- In a sauce pan, roast besan in low heat until starts changing color and return the contents to a mixing bowl
- Now add remaining ingredients listed under Kebab except for oil. Knead well with a ladle (could be little messy)
- Now pat your hands with water. Scoop out a portion of Kebab mixtures and roll them into patties
- Place the patties on a preheated pan with a little oil on it. Roast it in medium heat until it turns brown on both the sides
- Serve hot with hot sauce and sprinkle chat masala on it