You know that kebabs are essentially grilled or roasted meat and vegetables. So, if I told you I was going to make kebabs out of curd, you would think I was loosing it. The soft texture of curd would make it a ridiculous choice of ingredient for a kebab, right? Or so I thought till I sampled these dahi kebabs at an office party. We ladies analyzed and examined the ingredients, debated and deliberated about how it was made till the kind waiter informed us that it was made of hung curd. Draining the water out of the curd made it like soft cheese, he enlightened us. Add some spices and herbs to the hung curd and it was ready to be converted into one delicious appetizer.
Start off with full fat curd. Tie it up in a muslin cloth and let all the whey drain out. What you have left behind is hung curd which resembles soft cheese.
Add roasted chickpea flour to the hung curd. The chickpea flour absorbs any excess moisture left over in the curd.
Add red chili powder for heat and colour. Mix together.
Add onion, ginger, garlic, coriander, mint, dried fenugreek leaves and garam masala and season.
Work quickly after adding onions because it will make the curd loose. Measure out equal portions of the curd and shape them into little balls if you are making them as a tea time snack. Make larger patties if this is going to be your main meal.
Dust the patties lightly in plain flour and deep fry. You can also coat them in bread crumbs or panko and fry in hot oil.
You know that kebabs are essentially grilled or roasted meat and vegetables. So, if I told you I was going to make kebabs out of curd, you would think I was loosing it. The soft texture of curd would make it a ridiculous choice of ingredient for a kebab, right? Or so I thought till I sampled these d
Cooking Time: 60 mins
1 litre Curd ,
2 tablespoons Chickpea flour , heaped
1 teaspoon Red chili powder ,
4 tablespoons Chopped onions ,
1 teaspoon Chopped ginger ,
1 teaspoon Chopped garlic ,
1 teaspoon Chopped green chili ,
handful Chopped coriander leaves , a
1 teaspoon Chopped mint leaves ,
1 teaspoon Kasuri methi (dried fenugreek leaves),
3/4 teaspoon Garam masala ,
one teaspoon Salt , approximately
1/4 cup Plain flour ,
Sunflower oil , to deep fry
1/4 cup Plain flour ,
1 cup bread crumbs ,
/ Beaten egg whiteplain flour paste
Pour the curd into a muslin cloth. Knot up the ends of the cloth and hang it over a bowl or over the kitchen sink. If you live in a warm area, keep it in the refrigerator or else the curd may turn sour. Let the whey drain out completely; this should take about 6 hours.
Add chickpea flour and red chili powder. Mix well. Add more chickpea flour if the batter seems too loose.
Toss in onion, garlic, ginger, green chili, coriander leaves, mint leaves, kasuri methi, garam masala and salt. Mix well.
Measure out a tablespoon of the batter if you are making small kebabs. Use two tablespoons for larger kebabs. Shape it into a flat round about half a centimetre thick using wet hands. Toss in plain flour. Repeat till all batter is used up.
If you want to use bread crumbs, then beat an egg white lightly with a fork. Or else make a thick paste of pouring consistency with plain flour and cold water. Spread out bread crumbs onto a plate. Dip the shaped patty into the beaten egg white or plain flour paste. Roll it in bread crumbs.
Heat oil in a wok. Deep fry over medium heat till the outside is golden brown.
Serve with coriander and mint chuntey and pickled onions.
I have made the kebab with an without bread crumbs and I can’t decide which one I prefer. I guess the one without bread crumbs would be more authentic.
I used the breaded kebabs in a kulcha sandwich with tomatoes, coriander and mint chutney and onion pickle. It was one delicious meal! Hope you give it a try!