Dahi Ke Kebab By Shazia Khan

Dahi Ke Kebab

The first trimester is particularly difficult due to morning sickness and nausea. Chef Shazia Khan shares a kebab recipe that is loaded with flavours and nutrition. These kebabs are perfect for a light snack and taste divine with red chutney.
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Serves

1-Feb

Cooking Time

10-20 Min

Meal Type

snacks

Preparation Time

8-10 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • Finely Chopped Onion 3 tbsp Finely Chopped Coriander
  • 1 tbsp Finely Chopped Green Chilli
  • ½ tsp Grated Ginger
  • ½ tsp Garlic (very finely chopped)
  • ¼ tsp Garam masala
  • Salt to taste
  • 1 cup Whole Wheat Bread Crumbs
  • 1 cup Hung Curd (done overnight)
  • For Filling
  • ½ cup Chopped Walnuts
  • ½ cup Raisins
  • ½ tsp Dry Mango Powder
  • ½ tsp. Red Chilli Powder
  • Salt to taste LAAL CHUTNEY

PREPARATION

  1. 1

    Chop onions and transfer in a bowl.
  2. 2

    Mix all the kebab ingredients, along with the bread in a bowl until combined well and refrigerate for 20 minutes.
  3. 3

    Mix the filling ingredients and keep aside.
  4. 4

    Shape kebab by placing the filling inside.
  5. 5

    Pan fry and serve.
  6. 6

    For Chutney: Dry roast cumin seeds, coriander seeds, dry red chillies and garlic pods.
  7. 7

    In a mixer, grind the roasted spices, freshly grated coconut, sugar, salt, tamarind pulp and water.
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