350 gms Hung Curd (Tie 800 gms Curd in a muslin cloth and leave it suspended overnight in a refrigerator. )
¼th Cup=50 gms Khoa/Mawa
2-3 tbsp roasted Gram Flour
1 Cup Bread Crumbs
Cooking Oil
1 small=50 gms Onions-finely chopped
2 Green Chilies-finely chopped
¼th-tsp Turmeric Powder
½-tsp Kashmiri Red Chili Powder
1-tsp Garam Masala Powder
2-tbsp fresh Coriander Leaves-finely chopped
¼th-tsp Chat Masala
¼th-tsp dried fenugreek leaves-roasted and crushed
Salt
Instructions
Let's now make a mixture for Kababs. Take a large bowl and add Hung Curd. You can also buy Hung Curd from a dairy shop. It is also known as Chakka. Gently Press
Add Khoa/Mawa. Crumble with your palms. If it is a store-bought Khoa, then you may have to grate it. This Kabab is soft in texture hence we add some Khoa to provide some richness.You can also add ¼th Cup Paneer instead of Khoa.
Now add chopped Onions. Add chopped Chilies, Coriander Leaves, Turmeric Powder, Garam Masala Powder, Red Chili Powder, Chat Masala Powder and roasted and crushed Fenugreek leaves. Add Salt to taste. You can also add cardamom powder or nutmeg powder for some pleasing aroma and sweet taste.
Add roasted Gram Flour. You can also add Corn flour instead of Gram Flour. Gently mix. Add some more Gram flour if required. Kabab mixture is now ready. I have used 2½ tbsp Gram flour for making this mixture.
Take a small portion of batter and shape it into tikkis. Coat well in breadcrumbs and fry. Heat 4-5 tbsp Cooking Oil in a Pan. Put Kababs in Pan and fry on low
heat.
Fry until Kababs become crisp brown in color. Change sides of Kabab. As you can see this first one has become little more brown while the
second one is perfect golden brown. After 1-2 mins, remove from pan.
Similarly, fry all the Kababs. You can give it a round shape and deep
fry the Kababs.
In these measurements, we can make 10-12 Kababs. Let's serve
Kababs.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/dahi-ke-kabab/