Dahi Na Kabab In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

The cornflakes crust gives it a crunchy exterior but once you bite into it these yogurt kebabs just melt in your mouth.

DAHI NA KABAB

Ingredients

2 cups hung yogurt (dahi)
Oil for deep-frying + greasing
1 tablespoon cornflour
2½ tablespoons refined flour
3 tablespoons finely chopped mixed capsicums (red and yellow)
1 tablespoon finely chopped celery
1-2 green chillies, crushed
Crushed black peppercorns to taste
1 tablespoon chopped fresh coriander leaves
Salt to taste
½ cup crushed cornflakes
Fresh coriander sprig for garnishing
Tomato ketchup for serving
Green chutney for serving

Method

1. Heat sufficient oil in a kadai.
2. Mix together hung yogurt, cornflour, 1 tablespoon refined flour, mixed capsicums, celery, green chillies, crushed peppercorns, coriander leaves and salt in a bowl.
3. Spread cornflakes on a plate.
4. Divide the hung yogurt mixture into equal portions and shape into balls.
5. Make slurry of remaining refined flour with some water in a bowl.
6. Grease your palms with some oil and shape into kababs.
7. Dip each kabab in slurry and coat with cornflakes.
8. Deep-fry the kababs in hot oil till golden brown and crisp. Drain on absorbent paper.
9. Garnish with coriander sprig and serve hot with tomato ketchup and green chutney.



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