Dahi Kabab

Ingredients:

Thick hung curd – ¼ cup

Paneer crushed – 1 cup

Fresh bread crumbs – 2 slices

Roasted gram flour – 1 tbsp

Salt – 1 tsp or to taste

White pepper powder – ¼ tsp

Green chillies (finely chopped) – 2 tsp or to taste

Chaat masala or Amchur powder – ¼ tsp

Green cardamom seeds – 2 small

Ginger grated – 1 tsp

Coriander leaves (finely chopped) – 1 tbsp

Veg oil – ¼ cup

For garnish:

Chaat masala – 1 tsp

Finely chopped coriander leaves – 1 tsp

Dahi Kabab

Method:

1.      Take ½ cup curd and hang in muslin for 2 hours.

2.      In  a mixing bowl take the hung curd, paneer, fresh bread crumbs and roasted gram flour and all the other ingredients except the oil and knead very well till the mixture is soft and smooth.

3.      Make small tikkies (patty) out of this mixture and keep aside.

4.      Heat oil on a griddle and fry the kababs on both sides till they are bright golden.

5.      Remove to a  kitchen tissue to get rid of the excess oil.

6.      Transfer to a serving dish. Sprinkle chaat masala and finely chopped coriander and serve hot.