Velvety Dahi ke Kababs

Name: Velvety Dahi ke Kababs
Total time: 2400 s
Yield: 2_3 servings
Cuisine: Pakistani
Ingredients: 250 gms hung curd (pani nikla hua dahi)it should not be sour; 1 tsp salt; 1/2 tsp red chilli powder; 1/2 tsp Garamasala powder; 1 tsp Green illichi powder; 1 tsp zeera powder; 2 _4tbsp roasted chana powder /bhuna hua besan; 1/2 _1tsp sugar; 1/2 cup any type of cheese an be used grated. Chedder, cottage; For filling; 2 Green chillies finely chopped; 2 tbsp chopped dhania (coriander); 2 _tbsp chopped badam, pista and kaju or walnuts; 1/2 cup maida for coating

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#cookwithhina

Dahi ke kabas bohat soft velvety hote hain, flavours aap apne marzi se add kar sakhte hain.

#cookwithhina

Dahi ke kabas bohat soft velvety hote hain, flavours aap apne marzi se add kar sakhte hain.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#cookwithhina

Dahi ke kabas bohat soft velvety hote hain, flavours aap apne marzi se add kar sakhte hain.

#cookwithhina

Dahi ke kabas bohat soft velvety hote hain, flavours aap apne marzi se add kar sakhte hain.

Saved

Ingredients

30 _40 mins

2_3 servings

250 gmshung curd (pani nikla hua dahi)it should not be sour
1 tspsalt
1/2 tspred chilli powder
1/2 tspGaramasala powder
1 tspGreen illichi powder
1 tspzeera powder
2_4tbsp roasted chana powder /bhuna hua besan
1/2_1tsp sugar
1/2 cupany type of cheese an be used grated. Chedder, cottage
For filling
2Green chillies finely chopped
2 tbspchopped dhania (coriander)
2_tbsp chopped badam, pista and kaju or walnuts
1/2 cupmaida for coating

Saved

Steps

30 _40 mins

1

To make hung curd take a malmal cloth and put 750 gms dahi 3pao,after hanging it will become less.
2

Hang over night and your hung curd will be ready
3

Give it flavor by adding salt, garam masala, red chilli powder, zeera powder and little sugar. We can add grated cheese but little. If you like can add finely chopped onions.
4

Add bhuna chana powder and mix till a thick binded mixture is ready. Keep in fridge.
5

Make filling chop all nuts and green chillies and corinderand mix together.
6

Grease hands or wear gloves and make balls from the mixture
7

Make a little hole or depression and put the nuts filling in each and close it and carefully roll on maida.
8

Now give a patty shape with maida coated all over nicely, keep in freezer for 1/2 hr Shallow fry in hot oil to light golden.
9

They are very delicate so carefully turn.