Dahi ke kheel ke kababs

Name: Dahi ke kheel ke kababs
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Kheel/Murmure; 1/2 cup curd; 2 tsp semolina /suji; 1 tsp rice flour; 1 medium onion finely chopped; 2 Chopped Green Chillies; 2 tsp grated carrot; 1 tbsp Chopped Green Coriander Leaves; 1/2 tsp Red Chilli powder; 1/2 tsp garam masala; to taste Salt; 2 tsp Olive oil for shallow frying; For the curd filling; Half cup thick /hung curd; Half tsp chaat masala; Half tsp ginger garlic paste; 2 pinches salt/black salt; 1/4 th tsp red chilli powder

Sanchita Mittal @sm_thechef

Delhi

Savoury
Kheel ke dahi ke kababs is my innovative way of making dahi ke kababs from leftover kheel/murmure. They are delicious, soft inside and crunchy outside and healthy as very little olive oil is used for cooking.

Sanchita Mittal @sm_thechef

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Ingredients

10 minutes

4 servings

2 cupsKheel/Murmure
1/2 cupcurd
2 tspsemolina /suji
1 tsprice flour
1medium onion finely chopped
2Chopped Green Chillies
2 tspgrated carrot
1 tbspChopped Green Coriander Leaves
1/2 tspRed Chilli powder
1/2 tspgaram masala
to tasteSalt
2 tspOlive oil for shallow frying
For the curd filling
Halfcup thick /hung curd
Halftsp chaat masala
Halftsp ginger garlic paste
2 pinchessalt/black salt
1/4th tsp red chilli powder

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Steps

10 minutes

1

First of all mix all the ingredients of the curd filling in a bowl and keep aside.
2

In another bowl Mix curd, kheel, rice flour and semolina and salt in a bowl. Keep it covered for 30 minutes.
3

Add chopped onion, green chillies, ginger, carrot and coriander leaves and all the dry spices and Mix them well now.
4

Now take a portion of the prepared mixture and make flattened round balls in tikki shape.
5

Take a teaspoon of curd filling and keep in the centre of the round tikki.
6

Carefully seal the mixture from all sides to ensure that curd doesn't comes out.
7

Prepare all kababs in the same way.
8

Now take a non stick pan and add olive oil to the pan.
9

Now place kababs one by one on the pan and cook for 2 minutes from one side on medium flame.
10

Now flip them carefully and cook from the other side.
11

Cook them until they become golden brown in colour and crisp.
12

Serve these Kheel/Murmure Kabab hot with green mint coriander chutney. Enjoy......