Serving:4 people
Ingredients:
250 gram hung curd(Pani vagar nu dahi)
2 tablespoons coriander leaves(Kothmir)
100 grams grated paneer
50 gram grated cheese
2-3 tablespoon roasted besan(Sekelo Chainano Loot)
1 teaspoon red chilli powder(Sukku Marchu)
1 teaspoon chopped green chillies(Lavingdi Marchi)
1 teaspoon paste of ginger(Lasan)
Breadcrumbs to coat the kababs(Thoast no Bhukko)
Salt to taste
Steps for Procedure:
1.Add coriander leaves(Kothmir), grated paneer and cheese, paste of ginger(Lassan), chopped green chilies(Lavingdi Marchi), red chilli powder(Sukku Marchu) to hung curd(Pani vagar nu dahi). Mix them well.
2.Now, add roasted besan(Sekelo Chainano Loot) to bind the curd. Mix it well. You can add more besan if curd remains wet.
3.Grease your hands with cooking oil. This will help in making perfect round balls.
4.Make rounded balls of the mixture. Meanwhile set the oil in a kadhai. Heat it on medium flame.
5.Coat this dahi kabab with breadcrumbs(Thoast no Bhukko).
6. Now, put the balls in hot oil one by one. Let them fry on medium flame. turn them to cook from all sides occasionally.
7.Deep fry the kebab till it turns golden brown.
8.Once cooked, serve them hot with spicy chutney or tomato ketchup.
Notes:
1.Prep the ingredients ( hung curd, paneer, cheese, besan (gram flour and ginger ) and store them in the refrigerator. This will help you in quick cooking.
2.Preferably use fresh homemade curd to prepare hung curd. Store bought curd is also fine, just make sure it is fresh.
3.Don’t use sour curd. It may result in sour taste in kabab.
4.Squeeze out extra water from curd fully while preparing hung curd, lesser the water content better will be the taste of dahi ke kababs.
5.Less water content results in better dahi kababs. Also, dahi Kababs will soak lesser oil.
6.Paneer and cheese help to make soft melt in mouth dahi kababs. So, do not skip these.
7.Use only roasted besan to avoid the raw pasty taste.
8.Coat the kebabs with bread crumbs before frying them. This will prevent the kebabs from breaking and add a delicious crunch.
Ingredients:
250 gram hung curd(Pani vagar nu dahi)
2 tablespoons coriander leaves(Kothmir)
100 grams grated paneer
50 gram grated cheese
2-3 tablespoon roasted besan(Sekelo Chainano Loot)
1 teaspoon red chilli powder(Sukku Marchu)
1 teaspoon chopped green chillies(Lavingdi Marchi)
1 teaspoon paste of ginger(Lasan)
Breadcrumbs to coat the kababs(Thoast no Bhukko)
Salt to taste
Steps for Procedure:
1.Add coriander leaves(Kothmir), grated paneer and cheese, paste of ginger(Lassan), chopped green chilies(Lavingdi Marchi), red chilli powder(Sukku Marchu) to hung curd(Pani vagar nu dahi). Mix them well.
2.Now, add roasted besan(Sekelo Chainano Loot) to bind the curd. Mix it well. You can add more besan if curd remains wet.
3.Grease your hands with cooking oil. This will help in making perfect round balls.
4.Make rounded balls of the mixture. Meanwhile set the oil in a kadhai. Heat it on medium flame.
5.Coat this dahi kabab with breadcrumbs(Thoast no Bhukko).
6. Now, put the balls in hot oil one by one. Let them fry on medium flame. turn them to cook from all sides occasionally.
7.Deep fry the kebab till it turns golden brown.
8.Once cooked, serve them hot with spicy chutney or tomato ketchup.
Notes:
1.Prep the ingredients ( hung curd, paneer, cheese, besan (gram flour and ginger ) and store them in the refrigerator. This will help you in quick cooking.
2.Preferably use fresh homemade curd to prepare hung curd. Store bought curd is also fine, just make sure it is fresh.
3.Don’t use sour curd. It may result in sour taste in kabab.
4.Squeeze out extra water from curd fully while preparing hung curd, lesser the water content better will be the taste of dahi ke kababs.
5.Less water content results in better dahi kababs. Also, dahi Kababs will soak lesser oil.
6.Paneer and cheese help to make soft melt in mouth dahi kababs. So, do not skip these.
7.Use only roasted besan to avoid the raw pasty taste.
8.Coat the kebabs with bread crumbs before frying them. This will prevent the kebabs from breaking and add a delicious crunch.
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