Stuffed Dahi Ke Kabab
Ingredients for Dahi ke Kabab:
Yogurt 500 gm
Chickpea flour 5 tbsp (can use up to 7 tbsp)
Cornstarch 1 tbsp
Cinnamon powder 1 pinch
Cloves 2 powdered
Green Cardamom 4 powdered
For stuffing the kababs:
Green chilli 1 finely chopped
Cilantro 3-4 sprigs finely chopped
Pistachios 3 finely chopped
Almonds 3 finely chopped
Cashews 3 finely chopped
Mix all & keep aside.
Method to make kababs:
Put yogurt in a thin muslin/cotton cloth to drain out water. Keep this in fridge.
After about 4-5 hours you will get about 200 gm of hung curd on the cloth.
The drained out water can be used to make chapati dough.
Dry roast chickpea flour on low heat & when it cools down add it to the hung curd.
Add cinnamon powder, clove powder & cardamom powder to it.
Add salt to taste.
With your hand mix everything well. It will be little sticky.
Oil your hands. Take small portion of this mixture & make a ball.
Make depression in the ball & put in the filling mixture. Carefully close it.
Now roll this stuffed ball in the cornstarch just to coat it thinly.
Shallow fry the kababs on medium/low heat till they are golden.
Enjoy these silky kababs with chutney of your choice.
For Dhaniya Chutney please check:
For Pudina Chutney please check: