Dahi kabab

Yield: 4 servings

Measure Ingredient
500 millilitres Curd; tied in a muslin
\N \N ; cloth and hung till
\N \N ; all the whey drains
\N \N ; out
\N \N 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
\N \N ; g)
\N \N Ghee for frying
4 \N Green chillies; chopped
50 grams Figs; chopped fine
10 grams Ginger; julienned
20 grams Coriander leaves
\N \N Chopped fine
\N \N Salt to taste


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.

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Converted by MM_Buster v2.0l.

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