Dahi Ke Kebab

• 500 gms curd
• 3 tbsp / 50 gms besan
• 2 tbsp fine chopped chillies
• 1 tbsp fine chopped ginger
• 1 tbsp chopped cilantro/ coriander leaves
• 1/2 cup/ 2 small onion chopped
• salt to taste
• 1/4 tsp red chilli powder
• 1tbsp bread crumbs (optional)
• oil for shallow frying

1. Hung the curd i.e put curd in muslin cloth and tie the cloth, place this on strainer and keep in fridge to avoid souring of the curd for atleast 2 hrs. Alternatively you can also place strainer on bowl, cover strainer with kitchen towel and place curd in it. Keep in fridge for 2 hrs, after 1 hr change the kitchen paper to quicken the process.
2. Roast besan/ Chickpea flour till raw smell disappears for about 5 mins.
3. Fine chop onions, in a skillet roast onion till it turns red say about 3 mins. Transfer in a bowl and allow to cool
4. Add chopped chillies, ginger, cilantro/ coriander and salt to onion mix well.
5. Place hung curd in bowl add roasted besan, salt and chilli powder mix well.
6. Wet your hand take 1 tbsp of curd mix, flatten it and stuff 1 tsp onion mix. Seal all sides and flatten it in shape of mini cutlet.
7. OR you can mix all ingredients and make kebab without stuffing.
8. Similarly shape all kebabs, place them on plated covered with cling and refrigerate for minimum 20 mins.
9. Heat oil in shallow pan, fry kebabs till golden brown on both sides.
10. Serve with coriander chutney/ pudina chutney or just kebabs.

chillies, ginger, cilantro coriander, onion, salt, red chilli powder, bread crumbs, oil

Taken from www.epicurious.com/recipes/member/views/dahi-ke-kebab-52488441 (may not work)