Prep Time 60 minutes
Cook Time 15 minutes
- Hung yogurt 350 g
- Besan 55 g (lightly dry roasted)
- Coriander leaves 1 tablespoon (finely chopped)
- Green chillies 1 teaspoon (finely chopped)
- Onions 2 tablespoons (finely chopped)
- Salt to taste
- Cumin seeds 1 teaspoon (roasted and powdered)
- Oil as needed
Prepare a mixture
Take bowl and add yogurt, besan, coriander leaves, green chillies, onions, salt and cumin powder. Mix all the items well to prepare a mixture. Now chill the mixture for 60 minutes.
Shape the mixture like tikkis
After the time, take the mixture to prepare the kebab. Divide the mixture in small round portions. Dampen your hands, take a portion and give it a like round shape just like a tikki. Do the same with the remaining mixture.
Fry the kebabs in oil
Heat sufficient oil in a kadai and deep fry the kebabs. Do not over crowded your kadai. Fry until them become brown on both the sides. Then remove them from the kadai and place onto an absorbent paper.
Serve with green chutney or sauce
Now the dahi kebabs are ready. Serve hot with green chutney or sauce.