Dahi ke kabab | Easy Appetiser | How to Make Dahi ke kabab

Soon after we moved to our
new place early this year, Food Food Channel was one of the first channels I got used
to watching, more so coz I could watch it on mute too (and there's the recap).
And having eaten Dahi ke Kebab (the name itself was soooo appetising) at a
Jiggs Kalra restaurant, I was very happy to see this recipe by Chef
Rakesh Sethi  and immediately noted this down.. This bookmark sees the light
of the day today although I made it a number of times since then. As in Nargisi Kofta, I
am a sucker for Mughlai Food, and this is one of the gems that I managed to
recreate in my kitchen.

The only drawback, if any,
is that the hung curd you get from almost ¼ litre of thick curd is so
miniscule that we always wanted to eat some more kebabs. For a core vegetarian
like our family, biting into the juicy kebab - succulent and yet with a bite -
was probably the best thing to happen. So, dont be fooled by the large amount
of curd you need to make hung curd - its worth every bit of the effort, and am
sure you would love it. After Sesame Gold Coin, this is the 2nd entry to theBM#47under Appetisers / North Indian Starters.

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Prep time : 1 hour (includes standing
time), 

Cook time :20 mins

Makes : 8-10 medium/ large kebabs

Dahi Ke kebab (Yoghurt kebab / starter)

Cuisine : Mughlai , course : Appetiser

Spice level: medium - high

Difficulty level : Medium

Ingredients:

• Thick yoghurt (or greek yoghurt) – 400 gms
  (I used homemade curd)
• Besan / Gramflour – 3 tablespoon (or a little more if required)
• Turmeric - ½ tsp
• Garam Masala - ½ tsp
• Oil – to shallow fry
• Ginger paste – ½ TBSP
• Chilli paste – ½ TBSP

Stuffing:

• Raisins, cashews, almonds, pistachio - about 4 teaspoon (finely chopped)
• Green chilies – to taste - finely minced
• Coriander  seeds - roasted and slightly pounded - ½ TBSP
• Ajwain / Carrom seeds - slightly crushed - a pinch
• Coriander leaves - finely chopped - ¼ cup
• Pomogranate pearls - a handful
• Salt – a pinch

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 Method:

1. Line a bowl with a muslin cloth and pour
   the yoghurt into it. Place the entire set up covered in the refrigerator for about an
   hour till you get a thick hung curd (approx. 150-200 gms)
2.  In a bowl, add besan, turmeric powder, Garam Masala and whisk well, Add hung curd, ginger paste, chilli paste, salt – one by one and
   mix till you get a thickish dough (which is also pretty sticky – be sure to
   wear your plastic gloves at this point or use oiled spoons to mix the dough). Let the dough rest covered for 5 mins.
3.  Mix all the ingredients for the
   stuffing, Pinch out small roundels, make a small indentation / well, and add a
   tsp of the stuffing into it, close it well and with the help of oiled palms,
   round the kebab to smooth edges. Repeat for rest of the dough. Rest for 3-4 mins. 
4.  Shallow fry on medium heat till its
   golden brown on both sides. Serve hot with onions rings and Green chutney

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