Dahi Ke Kabab

Instructions

1. To a bowl add the hung curd along with the roasted chana powder, cardamom powder, clove powder, onion, ginger, green chillies, salt and coriander leaves. Mix well. The roasted chana powder helps in absorbing any extra bit of moisture that has possibly remained in the hung curd. If required you can use more of this powder.
2. Keep ready the pomegranate and the chopped pistachio for the filling .
3. To make the Kababs wear gloves or smear the palms of your hands with oil as hung curd mixture can get very sticky and messy. Take some of the dahi mix into your palms, shape it into a round. Insert the filling and gently re – shape it to a flat round shape of a Tikka Kabab.
4. Once all the hung curd has been shaped into flat round kababs, dip them one by one in the flour and coat on all sides.
5. In a skillet heat oil over medium flame. Shallow fry the Kababs turning them on both sides, till they are golden brown in colour.
6. Take off and serve hot accompanied by green or tamarind chutney of your choice.