Dahi ke Kebab (Yogurt Patties)

Rain is finally in the air and the temperature has become mild if still not great. As is the tradition in most parts of India, such weather calls for fried snacks. The samosas and tikkis rule the roads and we too were tempted to eat something similar, even though we only shallow fried the stuff.

Dahi (Greek Yogurt) kebabs had always intrigued else, ever since we had them at the popular North Indian restaurant chain - Punjabi by Nature. It's hard to understand how yogurt can be moulded into a crisp patty. But we did try and it turned out really yum. 

It's just a wonderful have these crisp on the outside and 'melt in your mouth' in the inside kebabs with a mint chutney. Try it this weekend!

Ingredients (6-8 kebabs)

1 cup hung curd (hung overnight or at least 5-6 hours)

2 tsp roasted gram flour

150 gms cottage cheese

1/2 onion finely chopped (optional)

2 green chillies finely chopped

1 inch piece of ginger finely chopped

1 tsp coriander seeds

1/4 tsp garam masala

1/4 tsp red chilli powder (optional)

Salt as per taste

1/2 cup bread crumbs (panko or the normal ones)

Salt

White pepper

Cooking oil

Method

1. In a pan, heat 1 tsp oil and add coriander seeds, ginger, green chillies and onion to it. Saute till golden brown.

2.Mix above ingredients with pan roasted gram flour and crumbled cottage cheese.

3. Add hung curd, garam masala, red chilli powder and salt to the mixture and mix well.

4. In a separate bowl (relatively flatter) mix bread crumbs with salt and white pepper.

5. Make round flattened kebabs from batter and coat them roughly with bread crumbs on both sides. Keep thickness of kebab around 1 cm to enjoy the flavours of filling inside.

6. Handling carefully, shallow fry them on pan on both sides.

Enjoy crispy on outside soft on the inside kebab with a dip of your choice and a cup of masala chai!