Kababs are mouthwatering appetizer which everyone loves. There are varieties kababs both veg and non-veg. Dahi (yogurt) chane ke kabab is a delicious appetizer which is so soft that it melts in your mouth. This recipe is made using hung curd, boiled black chana (chickpeas) with flavorful Indian spices. This recipe is very simple & easy to make & slightly different than dahi ke kabab recipe. In the whole process the most time consuming part is preparing hung curd. For this recipe hung curd should be very thick otherwise you will not able to make kabab with good texture. This yummy kabab can be served with date & tamarind or/and coriander-mint chutney. You can pack it as side item for lunch boxes along with some tomato sauce.
Ingredients
- 3/4 cup Hung curd
- 1 cup Boiled black chana (chikpeas)
- 1/3 cup Chopped coriander leaves
- 1 tsp Fine chopped ginger
- 1 Green chili fine chopped
- 1/2 tsp Black salt
- 1/8 tsp Garam masala powder
- 1/4 tsp Dry roasted cumin powder
- 3 tbsp Dry roasted gram flour( besan)
- 2 tsp Coriander and mint chutney
- 1/3 cup All purpose flour for dusting
- Some almond & pistachios chopped
- Salt to taste
- Some oil for sallow fry
Instructions
- To make hung curd, take 3 cup of curd in a muslin cloth, tie it with rubber band and hang it for 2-3 hrs till all water drain from curd. On a kitchen towel add a layer of paper towel and place hung curd along with muslin cloth on it, wrap it tightly and keep it in fridge overnight. Next day, remove hung curd from cloth and use it for making kabab. Course grind the black chickpeas in to grinder or food processor.
- In a mixing bowl, add hung curd, grind chana, coriander leaves, roasted gram flour, black salt, cumin powder, ginger, nuts (almond and pista), mint & coriander chutney, garam masala and little salt.
- Mix all together very nicely. It will be little sticky. Add little more roasted gram flour if needed but not too much.
- Grease your Palm with some oil. Take small portion of mixture and make a round ball. Dust the ball into flour and give a kabab shape.
- Make all kabab following the same process. Keep it into plate.
- Heat little oil in non-stick pan at medium heat. Once it hot, place the raw kababs on to hot pan.
- Shallow fry the kababs till it gets golden color from all side at medium heat.
- Once its done, remove from pan and place it on paper towel.
- Dahi chane ke kababs are ready to served.
- Serve it with hung curd.
- Serve it with your favorite chutney or sauce.
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