Dahi Ke Kebab

Directions

1. 1
   Hung the curd i.e put curd in muslin cloth and tie the cloth, place this on strainer and keep in fridge to avoid souring of the curd for atleast 2 hrs. Alternatively you can also place strainer on bowl, cover strainer with kitchen towel and place curd in it. Keep in fridge for 2 hrs, after 1 hr change the kitchen paper to quicken the process.
2. 2
   Roast besan/ Chickpea flour till raw smell disappears for about 5 mins.
3. 3
   Fine chop onions, in a skillet roast onion till it turns red say about 3 mins. Transfer in a bowl and allow to cool
4. 4
   Add chopped chillies, ginger, cilantro/ coriander and salt to onion mix well.
5. 5
   Place hung curd in bowl add roasted besan, salt and chilli powder mix well.
6. 6
   Wet your hand take 1 tbsp of curd mix, flatten it and stuff 1 tsp onion mix. Seal all sides and flatten it in shape of mini cutlet.
7. 7
   OR you can mix all ingredients and make kebab without stuffing.
8. 8
   Similarly shape all kebabs, place them on plated covered with cling and refrigerate for minimum 20 mins.
9. 9
   Heat oil in shallow pan, fry kebabs till golden brown on both sides.
10. 10
    Serve with coriander chutney/ pudina chutney or just kebabs.