Dahi Ke Kebab

 

INGREDIENTS:

Hung yogurt - 250 grams

Roasted Bengal gram, powdered - 1 1/2 tablespoons

Salt - to taste

Red chilli powder - 2 teaspoons

Green cardamom powder - 1 teaspoon

Cinnamon powder - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Ghee - 1/2 cup

Onion , thinly sliced - 1 medium

Garlic, ground - 2-3 cloves

Clove powder - 1/4 teaspoon

METHOD:

Take hung yogurt in a bowl. Add roasted gram powder, salt, one teaspoon red chilli powder, half teaspoon green cardamom powder, one fourth teaspoon cinnamon powder and one fourth teaspoon black pepper powder and mix well. Divide into twenty equal portions. Dampen your hands and flatten each portion to give the kebabs smooth and even shape.Heat ghee in frying pan and fry the kebabs, a few at a time, to a light golden colour. Drain and set aside. In the same ghee, fry onion till golden brown. Drain and grind to a paste. In the ghee remaining in the pan add garlic, remaining red chilli powder, fried ground onions, clove powder, remaining green cardamom powder, remaining cinnamon powder, remaining black peppercorn powder and salt and sauté till oil surfaces. Add kebabs and gently mix into the masala. Serve immediately with geeen chutny and yogur.