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Dahi Ke Kabab

By: Unknown
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 20 Mins


✿ Chilled Hung Curd (Yogurt) – 2 Cup (see video recipe here)
✿ Green Chili, Chopped – 2
✿ Coriander Leaves, Chopped – 2 Tbsp
✿ Salt To Taste
✿ Red Chili Powder – 1 Tsp
✿ Roasted Cumin Powder (Bhuna Jeera Powder) – 1 Tsp
✿ Ground Cinnamon (Dalchini Powder) – 1 Tsp
✿ Breadcrumbs – 1/4 Cup (I Have Used Gluten-Free)
✿ Garam Masala Powder – 1/4 Tsp (Optional)
✿ Cornflour For Coating Kabab (Patties) – 1/4 Cup
✿ Onion, Chopped – 1 Medium
✿ Oil For Shallow Frying

For Stuffing:
✿ Roasted Cashews And Peanuts, Chopped
✿ Raisins

For Serving:
✿ Onion Slices
✿ Lemon Wedges
✿ Green Chutney


1. Add hung yogurt to a mixing bowl or plate.
2. Add chopped green chilies, chopped coriander, chopped onions, red chili powder, roasted cumin powder, ground cinnamon, salt, breadcrumbs, and garam masala powder. Mix well with the light hands.
3. If the dough is sticky, you can add more breadcrumbs, but do not over knead.
4. Take a lemon sized ball and roll it to make a ball.
5. If the dough sticks to your palms, then dampen or grease your hands and roll the balls.
6. Flatten it with fingers and add stuff with chopped roasted nuts and raisins.
7. Cover it by pressing the edges at center and shape into a kabab (patty).
8. Prepare the other kebabs in the same way.
9. Heat oil in a pan a shallow fry kabab on medium heat till they turn golden brown.
10. Remove and place onto an absorbent paper.
11. Serve hot with green chutney, onions and lemon wedges.

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