Dahi Kabab

INGREDIENTS

• 1 Litre Full Cream Curd
• ¼ cup Gram Flour/Besan
• ½ cup Finely Chopped Onions
• ¼ cup Finely Chopped Coriander Leaves
• 1 Green Chilli Finely Chopped
• 1 teaspoon Finely Chopped Ginger
• 1 teaspoon Kashmiri Red Chilli Powder
• ½ teaspoon Garam Masala Powder
• ½ teaspoon Black Salt
• Salt as needed
• Ghee for Shallow Frying

INSTRUCTIONS 

1. In a bowl lined with muslin cloth, pour over the curd. Tie a knot around it and hang it onto a kitchen counter handle. Alternatively you can place a heavy weight on top and let it sit on the counter.
2. After 6-7hours, all the water should be drained and the curd should be creamy and solid.
3. Meanwhile, dry roast gram flour on medium flame for 5-6 mins until it is fragrant. Let it cool down completely.
4. In a bowl add the hung curd, roasted gram flour, finely chopped onions, green chillies, ginger, coriander leaves, red chilli powder, garam masala powder, black salt and salt.
5. Mix it well and check for salt & spiciness.
6. Make equal lemon sized balls and then pat them flat. It should neither be too thick nor thin.
7. Heat pan for shallow frying and add 1 teaspoon of ghee. Place two Kababs at a time and cook them until the bottoms are golden brown.
8. Gently flip them and cook on the other side too. Cook around the edges too. Alternatively, shallow fry them in ghee.
9. Serve hot with green chutney.