Curd – Water = Hung Curd
When you drain water from the curd it becomes hung curd. Take curd in a muslin cloth and hang it for 5 to 6 hours. It helps to drain all the water from curd. I have prepared this as No Onion No Garlic Dahi Ke Kebab. If you wish you can add finely chopped onions into it. I have avoided green chilli and used black pepper powder.
Dahi Ke Kebab
Hung Curd – 1 cup
Roasted Gram Flour – 2 to 3 tablespoon
Chaat Masala – 1 teaspoon
Black Salt – 1/2 teaspoon
Ginger – 1 inch, finely chopped
Salt to taste
Black Pepper Powder – 1 teaspoon
Coriander Leaves – 2 tablespoon, chopped
Corn Flour – 1/2 to 1 cup
Refined Oil – 4 tablespoon for shallow fry
1. Take hung curd, black pepper powder, chaat masala, black salt, chopped ginger, coriander leaves, salt and roasted gram flour in a bowl. Mix them well.
2. Now spread corn flour as bed in a plate. Sprinkle little salt on it.
3. From the mixture make balls and carefully & gently roll them on corn flour bed and give the circular shape of kabab or tikki. Similarly prepare the remaining kebabs.
4. Take a nonstick pan and heat oil. Shallow fry the kebabs till golden brown on medium or low flame. Serve them hot with tomato ketchup or chutney.