No Oil Shikumpuri Kabab

Ingredients

• 2 cups homemade fresh yogurt or thick yogurt for hung curd
• 500 gm mutton boneless, cut into small cubes
• 1/2 cup chana dal / bengal gram soaked for 30 minutes
• 2 green cardamom
• 2 cinnamon sticks
• 2 tsp red chili powder
• as per taste Salt
• 1 1/2 tsp turmeric powder
• 1 tbsp ginger chopped
• 2 tbsp garlic chopped
• 1 egg
• As required oil for frying
• 2 onion finely mined
• 5 green chilies finely minced
• 3 tbsp coriander leaves / cilantro finely chopped
• 1 cup hung curd
• as required Asahkasei No Oil frying foil

Steps

1. Making the Hung Curd Keep the yogurt in a muslin cloth, tie it, and place it on a strainer. Keep the strainer on a plate to catch the whey. Keep some weight on it and place it in the refrigerator. Generally 4 to 6 hours are good enough, but it will be best if left overnight.
2. Making the kebab Take a pan, add the mutton, chana dal, cardamom, cinnamon sticks, salt, red chili powder, turmeric powder, ginger, garlic, and add the 2 cups of water. Cook till the mutton is done and the dal is soft.
3. Allow to cool and grind it to make a fine paste.
4. Add egg and mix well. Set aside.
5. For the filling Mix the hung curd with finely minced onion, salt, green chili and coriander powder.
6. Making the shikampuri kabab Take a ball of the kebab paste. Flatten it between your palms like a disc, place a small filling of the hung curd. Take the edges of the disc and cover up the filling. If the filling is visible, take little kebab paste and press it over the filling. Fry in hot oil (I have used here no oil frying foil and so no additional oil was used) till golden brown on medium heat