DAHI KE KEBAB

INGREDIENTS:

1.    2 cups hung curd/dahi (This will be obtained from hanging at least 750 grams to 1 kg of curd)

2.   1 onion which is chopped very finely chopped

3.   1 large onion sliced

4.   3 to 4 green chillies very finely chopped

5.   1/4 cup finely chopped coriander leaves

6.   2 Tsp. roasted cumin/jeera powder

7.   1/2 cup grated paneer

8.   1/2 cup grated cheese

    9. 2 Tbs. besan/chick pea flour that has been roasted

    10. bread crumbs to coat the kebabs

    11. oil for frying

    12. salt to taste

 METHOD:

1.    Hand 1 kg curd/dahi in a muslin cloth overnight or for 5 to 6 hours. There should not be any water in it. The dahi should be slightly sour.

2.   Heat 2 Tsp. of oil in a wok. Fry the sliced onions till dark brown in colour. Chop it very finely and keep aside.

3.   In a mixing bowl, add the hung curd, chopped onions, green chillies, coriander leaves, chopped brown onions, roasted cumin powder, paneer, cheese, bhuna besan and salt to taste. Mix well.

4.   Keep in the fridge for 1 hour.

5.   Use a large table spoon to take this mixture and place on a bed of bread crumbs. Coat the bread crumbs evenly on all sides, forming a round tikki kind of shape.

6.   Shallow fry these kebabs in hot oil.

7.   Serve with green chutney or any dip of your choice.

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