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Yogurt Patties (Dahi ke Kabab)

 INGREDIENTS:

  1. Hung Curd 1 cup
  2. Cottage cheese, 1/2 cup grated
  3. Potato, 1 boiled and mashed
  4. Carrot 1-2 tbsp grated
  5. Onion 1 large, finely chopped
  6. Cashews 2-3 tbsp chopped and lightly toasted 
  7. Chickpea Flour 2-3 tbsp roasted
  8. Ginger 1 tsp grated
  9. Green Chili 2-3 finely chopped
  10. Coriander Leaves 2 tbsp chopped
  11. Black Pepper Powder 1/4 tsp
  12. Salt to taste
  13. Breadcrumbs for coating
  14. Oil for shallow frying

METHOD:

Serving Size: 5-6

Transfer the curd into a muslin-lined strainer and set it aside to allow the whey to separate. Refrigerate to prevent the yogurt from turning sour.  

Saute the onions till they are golden and caramelized.

In a mixing bowl, combine hung curd and roasted gram flour. Lightly whisk till smooth and creamy.

Add the remaining ingredients except the breadcrumbs and mix well. 

Lightly grease your hands and form the mixture into patties. Refrigerate for 1 hour.

Take out the patties from the fridge and dredge them in breadcrumbs. Fry them in hot oil, turning them over so they are crisp and golden brown on both sides. 


Serve hot with your choice of coriander-mint chutney, sweet tamarind-date chutney, or tomato sauce, accompanied by a simple fresh salad.




  

   

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