Prep Time: 6-8 hours
Cook Time: 6-10 minutes
- 3 cups Desi Natural Dahi
- 2 tbsps finely chopped onion
- 1 tsp finely chopped green chillies
- 1 tsp finely chopped ginger
- Salt to taste
- ½ tsp garam masala powder
- 2 tbsps chopped fresh cilantro (coriander leaves)
- A pinch of roasted and crushed dried fenugreek leaves (kasuri methi)
- ½ cup cornstarch + for rolling/coating
- 3 tbsps oil + to grease
- Fresh mint sprig for garnish
- Green coriander-mint chutney to serve
- Put Desi Natural Dahi in a piece of muslin cloth or cheese cloth, bring the edges together and hang it so that extra moisture drips away. This may take around 6-8 hours, so keep it in the refrigerator with a bowl underneath to collect the dripping water.
- Transfer the hung Desi Natural Dahi into a large bowl (extra moisture which is collected in the bowl can be used to knead dough to make rotis), add onion, green chillies, ginger, salt to taste, garam masala powder, cilantro (coriander) leaves and dried fenugreek leaves (kasuri methi) powder and mix well. Add ¼ cup cornstarch and mix.
- To make the kebabs, lightly grease your palms with a little oil, take about 2 tbsps of the mixture and shape it into a ball. Gently press to flatten and shape into a kebab.
- Spread some cornstarch on a plate. Roll the kebab in cornstarch and dust off extra. Make more kebabs in the same way with the remaining mixture. (You can make the kebabs in advance and keep them in the refrigerator. And when it is time to serve, take them out of the refrigerator and shallow-fry.)
- Heat 3 tbsps oil in a non-stick flat pan or tawa, once small bubbles appear at the bottom of the pan, place a few kebabs on the pan keeping sufficient distance between each so that they do not stick to each other.
- Reduce the heat to medium, and cook for 2 minutes or till the underside is golden.
- Gently flip and cook the other side for 2 minutes or till golden. Drain them on an absorbent paper.