Prep Time:
Yield:Description
Yoghurt on a platter.
Scale
Ingredients
- 300 gms hung Curd
- 2 tbsp Roasted Chana powder
- 1/4 tsp Cardamom powder
- 1/4 tsp Clove powder
- 1/4 tsp Cinnamon powder
- 1 Onion, finely chopped
- 1 tsp finely grated ginger
- 1 tsp finely chopped green chillies
- A handful of finely chopped Coriander Leaves
- Some Pomegranate for stuffing the Kababs
- A few Pistachios finely chopped for stuffing the Kababs
- 1/3 cup All purpose flour (Maida) for coating
- 3 – 4 tbsp Oil for shallow frying
- Salt to taste
Instructions
- 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.
- Keep ready the pomegranate and the chopped pistachio for the filling .
- 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.
- 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.
- In a skillet heat oil over medium flame. Shallow fry the Kababs turning them on both sides, till they are golden brown in colour.
- Take off and serve hot accompanied by green or tamarind chutney of your choice.
Notes
Note : Remember to add freshly roasted and grounded chana dal as it helps in absorbing the remaining moisture from the hung curd. Be gentle while shallow frying. The soft kababs hardens up once they cool down.
Resting Time : 2 Hrs
Nutrition
- Serving Size: 4
