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Dahi Ke Kebab - By Chef Brijesh Singh
Savor the creamy delight of Dahi Ke Kebab, expertly crafted by Chef Brijesh Singh.
Ingredients:
- Beaten Hung Curd - 1 ½ kg
- Gram Flour - 300 gm
- Salt - To taste
- Milk Powder - 1 tbsp
- Garam Masala - 1 tbsp
- Kastoori Methi Powder - 1 tbsp
- White Pepper Powder - 3 tbsp
- Chat Masala - 1 ½ tbsp
- Chopped Onion - 45 gm
- Chopped Ginger - 30 gm
- Chopped Green Chilli - 15 gm
- Chopped Bell Peppers (Optional) - 25 gm (green, red & yellow capsicum)
- Refined Oil - for frying
Method:
1. In a bowl, take beaten hung curd. Add gram flour, salt, garam masala, kastoori methi powder, white pepper powder, and chaat masala. Mix thoroughly with a whisk.
2. Add chopped onion, ginger, green chilli, and chopped bell pepper (if using). Mix them well.
Cooking:
1. Shape the mixture into medallions or tikki shapes.
2. Fry the kebabs until golden brown.
3. Serve hot along with a choice of salad and chutney.
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