KHATTA DAHI KE KEBAB RECIPE | YOGURT CUTLETS
KHATTA DAHI KE KEBAB RECIPE | YOGURT CUTLETS
Hi! Yes Yes Yes its KHATTA DAHI KE KEBAB RECIPE!! So finally one of most delicate recipes from dawateswaad kitchen brings you. Do you know our mothers cook it lots of recipe from Dahi!! So we have decided to publish this special one. Living on low-calorie food these days. You can call it an after-effect of coming from home!
Honestly! Because of our “Chef’s love” (food made by our Chef’s) we put on few extra pounds each time we go Dawat E swaad kitchen. Now paying for shredding those extras 🙂
But it’s not that easy for foodies like us. Especially a junk food addict like us! So trying to find out. And Don’t forget to tell us your views by your comments below.
INGREDIENTS
- Hung curd – 500 gms
- Seasoning As Req
- Corn flour – 30 gms
- Roasted Channa powder – 20 gms
- Cardamom podwer – 2 gms
- Sweet fennel powder – 5 gms
- Ghee to fry – 60 ml
- Green chilli – 4 nos
- Figs – 50 gms
- Ginger – 10 gms
- Coriander leaves – 20 gms
PROCEDURE
- Mix salt, white pepper powder, corn flour, roasted chana powder, cardamom powder and sweet fennel powder to the curd and mix well.
- Divide the curd mixture into 8 equal roundels.
- Mix rest of all ingredients for the filling.
- Roll into dumplings and put a little filling into each and roll so that fillings are covered completely.
- Heat ghee in a mahi tawa (a copper tawa which is shallow in centre) and shallow fry dumplings till done.
- Serve hot with a sauce of your choice.
Chef’s Tips: keep in refrigerator for half an hour for set you Tikki. It would be easy to fry. Texture should be crisp, even you can fry or grill. Yogurt should be proper hand, make sure no water content in the hung curd.
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