Dahi Kabob Recipe - Cooking Index
Dahi Kabob Recipe - Cooking Index
| 500 x | Curd * | |
| Salt - to taste | ||
| 1/2 teaspoon | White pepper powder | |
| 2 tablespoons | Cornstarch | |
| 20 x | Roasted chana - powdered | |
| 1/2 teaspoon | Cardamom powder | |
| 1 teaspoon | Saunf - (aniseed) powder - | |
| Ghee - for frying | ||
| For The Filling | ||
| 4 | Green chiles - chopped | |
| 50 x | Figs - chopped fine | |
| 10 x | Ginger - julienne | |
| 20 x | Coriander leaves - chopped fine | |
| Salt - to taste |
(Curd dumplings with fig and coriander filling)
* Tied in a muslin cloth and hung until all the whey drains out
Add salt, white pepper powder, cornstarch, roasted chana powder, cardamom powder and saunf powder to the curd and mix well. Mix all the ingredients for the filling. Divide the curd mixture into small portions. Roll into dumplings and put a little filling into each. Roll into balls to cover the filling completely.
Heat ghee in a mahi tawa (a copper tawa which is shallow in center) and shallow fry the dumplings until done. Serve hot with a sauce of your choice.
Source:
Femina Magazine
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.