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Dahi ke Kababs
Hung curd forms the main ingredient for this creamy and soft snack
Chef Gurdip Kohli Punj's Dahi ke Kabab recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 cup hung curd
  • 1 cup mixed bell peppers
  • chopped
  • 1 to 2 tbsp chopped coriander
  • 1 tsp powdered cardamom
  • 1 tsp chaat masala
  • 1 tsp black pepper powder
  • 3 to 4 tbsp rice flour
  • salt to taste
  • oil for frying
  • For Garnish Cucumber
  • tomato
  • curly lettuce
  • green chutney

HOW TO PREPARE DAHI KE KABABS

  1. 1

    Take curd in a muslin cloth and tie it tightly to drain the excess water.
  2. 2

    Hang it overnight to drain all the whey.
  3. 3

    Take this hung curd in a bowl, add mixed bell peppers, coriander (both chopped), a little cardamom powder, a little chaat masala, salt, black pepper powder and a little rice flour for binding.
  4. 4

    Mix well.
  5. 5

    Shape the mixture into kababs and fry them in oil in a pan.
  6. 6

    Fry till they turn brown in colour.
  7. 7

    Transfer them to a serving plate.
  8. 8

    Serve them with green chutney after garnishing them with cucumber and tomato slices and curly lettuce.
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