Dahi kabab
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | millilitres | Curd; tied in a muslin |
| ; cloth and hung till | ||
| ; all the whey drains | ||
| ; out | ||
| Salt to taste | ||
| ½ | teaspoon | White pepper powder; (2 g) |
| 2 | tablespoons | Cornflour; (30 g) |
| 20 | grams | Roasted chana; powdered |
| ½ | teaspoon | Cardamom powder; (2 g) |
| 1 | teaspoon | Saunf; (aniseed) powder (5 |
| ; g) | ||
| Ghee for frying | ||
| 4 | Green chillies; chopped | |
| 50 | grams | Figs; chopped fine |
| 10 | grams | Ginger; julienned |
| 20 | grams | Coriander leaves |
| Chopped fine | ||
| Salt to taste | ||
Directions
FOR THE FILLING
ADD salt, white pepper powder, cornflour, roasted chana powder, cardamom powder and saunf powder to the curd and mix well.
Mix all the ingredients for the filling. Divide the curd mixture into small portions. Roll into dumplings and put a little filling into each. Roll into balls to cover the filling completely.
Heat ghee in a mahi tawa (a copper tawa which is shallow in centre) and shallow fry the dumplings till done. Serve hot with a sauce of your choice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.