Dahi Wonders

Dahi Wonders

Yes, the 8^th Day of Navratri today. Dahi Kebabs, is something I had always wanted to try out but have been too busy to look for its recipe for (read that as little lazy and forgetful too).  So finally when I had run out of ideas, Dahi Kebabs came back to me in a flash. I came across a few recipes. This one seemed to be the quickest. Of course, I don’t have to point out that curds are protein-rich.

It’s no-fuss affair except that you have to hang the curds to take out all the water. The longer you hang it, the better it is. I kept it for almost 7 hours.. next time, I will keep it for at least 10 hours.  I guess, the lesser the moisture, lesser will be the amount of besan you will have to use.

Next, I was wondering how it would hold together, after all it is curd. But I managed to shape it into cutlets, with a little care (something I’m not very good at) and transfer it to the non-stick pan. I was sure it would break and become messy. But no, I was surprised at the way it stayed. I could even flip it over to cook the other side.

Don’t get put off by the colour of the kebabs. This is an experimental chef at work. I had not estimated the cooking time to be so less.. also, my non-stick heats up really fast and maintains the heat well. The kebabs taste good nonetheless. So let’s go!

Ingredients

Hung Curd - 250 grams

Roasted Besan – 4 to 6 tbs

Chilli powder - 2 tsp

Elaichi powder - 1 tsp

Cinnamon powder - ½ tsp

Black pepper powder - ½ tsp

Onion - 1 medium

Garlic – 2 cloves

Salt

Method

Roast besan. Cool

Slice onions thin

Add all the ingredients to hung curd

Divide into small portions and flatten with moist palms to form kebabs

Heat non-stick pan and spread ½ tbsp oil on it

Place the kebabs in it and fry on low flame

Flip over to other side and fry