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Dahi ke Kebab curd (yogurt) ke Kebab Veg Kebab Recipe
Ingredients
- 1 ½ tbsp Ghee
- ½ cup Cashew nut
- ⅓ cup fried Onion, chopped.
- 1 tsp Fennel seeds, crushed
- 2 Green chilli, chopped, green chilli
- ¼ cup Coriander leaves, chopped
- Salt to taste
- ½ tsp Red chilli powder
- ½ tsp Roasted Cumin powder
- 2 tbsp Hung curd curd (yogurt)
- 2 cup Hung curd curd (yogurt)
- Salt to taste
- ½ tsp Black pepper, crushed
- ⅓ cup fresh Bread crumb
- ½ tsp Nutmeg, grated, nutmeg
- ¼ cup Roasted Gram flour
- 2 cup fresh Bread crumb
- ⅓ cup Poha, crushed, poha
- Oil for shallow fry
- 4-5 Tomato, into halved, Tomato
- ½ inch Ginger, peeled, slice, ginger
- 2 Green chilli
- 8-10 Cashewnut
- Salt to taste
- ½ tsp Red chilli powder
- 1 tbsp Jaggery
- 1 tbsp Oil
- 1 tsp Lemon juice
Steps
- In a pan, add ghee, cashew nuts roast them until golden in colour.
- Transfer it into a plate, chop and keep it aside.
- In a bowl, add roasted chopped cashew nut, fried onion, fennel seeds, chopped green chilli, coriander leaves, salt to taste, red chilli powder, roasted cumin powder mix it well.
- Add a little hung curd and mix everything well. Keep it aside for future use.
- In a large bowl, add salt to taste, black pepper powder, fresh bread crumb, grated nutmeg and roasted gram flour mix everything well.
- Take a small portion of dahi kebab and stuff the filling and seal it properly to make a round ball.
- Coat it with the bread crumb mixture. Make the rest of it with the remaining filling as same.
- Keep in the refrigerator for 5 minutes so that it holds its shape.
- Heat oil in a kadai, fry the dahi kebab on medium flame until nice golden in color and crisp from all the sides.
- Remove on a absorben paper to remove an excess amount of oil.
- Serve hot with tomato chutney.
- In a large bowl, add fresh bread crumb and crushed poha mix well.
- In a grinder jar, add halved tomatoes, ginger, green chilli, cashewnut, salt to taste, red chilli powder, jaggery, oil and lemon juice grind it into a smooth paste.
- Transfer it into a bowl.