Dahi Ke Kebab

INGREDIENTS

180 gms Hung curd
150 gm Cottage cheese
80 gms Processed cheese
50 gms Corn flour
1Tsp Ginger, chopped fine
1 Tsp Green chilli, seedless, chopped fine
2 Tsp Coriander stem, chopped fine
1/2 Tsp Green cardamom powder
½ Tsp Salt
Few drops Kewra water
Oil to shallow fry
Extra corn flour to dust
Accompaniments-
60 gms Green chutney
100 gms Onion salad

INSTRUCTIONS

In a bowl take hung curd, and mash it with hand to make it smooth and lump free. Add grated cottage cheese and processed cheese. Rub again with palm to ensure the mixture is smooth.
Add coriander stem, green chilli, ginger, salt, green cardamom powder, salt and drops of kewra water. Mix well to make a smooth soft paste.
Divide the mixture into small portions of around 20 grams in weight. Roll them between two palms and shape them like patties.
Keep all patties on a plate dusted with corn flour.
Heat oil in a non-stick pan or a griddle and shallow fry these patties on both sides until crisp.
Serve hot with green chutney and onion salad.

Preferred recipes by Chef Rakesh Sethi.

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