Dahi ke kababs

Dahi ke kababs

By
From
Spice Kitchen
Serves
3
Makes
6-8
Photographer
Jana Liebenstein

There is a huge repertoire of Indian kabab recipes, from meat patties and meat on the bone, to recipes that include vegetables and lentils. However, this unique, melt-in-the-mouth North Indian recipe, made from drained plain yoghurt, is outstanding. Yoghurt is a very popular ingredient throughout India and can take a starring role, as this recipe demonstrates. Serve the patties with a green salad and Tomato chutney. They are also good as a starter or as part of an Indian banquet.

Ingredients

Quantity Ingredient
1kg plain or thick greek-style yoghurt
1 teaspoon green chilli, finely chopped
1 tablespoon coriander leaves, finely chopped
55g besan
1/2-1 teaspoon salt, or to taste
60ml vegetable or canola oil

Method

  1. Put the yoghurt in the middle of a clean square of muslin resting in a bowl or container. Bring the corners in to meet at the centre and tie in a knot. Hang the bundle containing the yoghurt from a hook, put a container underneath to catch the draining whey, and leave to drain for 6–8 hours. In warmer weather, hang the bundle in the refrigerator.
  2. Tip the drained yoghurt into a large bowl. Add the chilli, coriander, besan and salt and mix together well. With wet hands, shape the mixture into small patties about 2.5 cm in diameter. (You should make 6–8 patties from this amount of mixture.)
  3. Heat the oil in a heavy-based frying pan over a medium heat. Cook the patties, a few at a time, for about 2 minutes on each side, or until golden brown and crusty on the outside. Drain on kitchen towels and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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