Dahi ke Kebab curd (yogurt) ke Kebab Veg Kebab Recipe

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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

  1. In a pan, add ghee, cashew nuts roast them until golden in colour.
  2. Transfer it into a plate, chop and keep it aside.
  3. 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.
  4. Add a little hung curd and mix everything well. Keep it aside for future use.
  5. In a large bowl, add salt to taste, black pepper powder, fresh bread crumb, grated nutmeg and roasted gram flour mix everything well.
  6. Take a small portion of dahi kebab and stuff the filling and seal it properly to make a round ball.
  7. Coat it with the bread crumb mixture. Make the rest of it with the remaining filling as same.
  8. Keep in the refrigerator for 5 minutes so that it holds its shape.
  9. Heat oil in a kadai, fry the dahi kebab on medium flame until nice golden in color and crisp from all the sides.
  10. Remove on a absorben paper to remove an excess amount of oil.
  11. Serve hot with tomato chutney.
  12. In a large bowl, add fresh bread crumb and crushed poha mix well.
  13. 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.
  14. Transfer it into a bowl.