Hung Curd Kebab is a simple tangy kebab, which does not have too many spices, yet the kebab is delicious.
| Preparation Time: | 12 hours |
| Cooking Time: | 30 minutes |
| Servings: | 6 Paranthas |
| Difficulty: | Medium |
Ingredients
| Dahi (yogurt or curd) | 1.5 cup |
| Roasted Chickpeas | 3-4 tbsp |
| White Bread Slices | 1 |
| Ginger | 1 inch piece |
| Green Chillies | 2 |
| Fresh Coriander Leaves | 3 tbsp |
| Salt | 3/4 tsp |
| Vegetable Oil | 3 tbsp |
| All Purpose Flour (Maida) | 1/4 cup |
Method
- Put the yogurt in a muslin cloth and put it in a strainer. Leave it in refrigerator overnight.
- Chop off the sides of bread slice and make fresh bread crumbs.
- Grind the chickpeas and keep aside.
- Peel the ginger and grate it finely. Chop the green chillies and fresh coriander finely.
- Mix hung curd, grated ginger, chopped chillies, chopped coriander leaves, salt, chickpeas powder and bread crumbs.
- Store the batter in refrigerator for some time.
- Divide the batter in 8 parts. Make ball of each part and roll it in all purpose flour. Flatten it a little bit.
- Heat a tsp of oil in a nonstick pan. Add the flattened patties in the pan and let them cook till the bottom of the kebabs are golden brown.
- Flip them over gently and cook till other side is browned too.
- Hung Curd Kebab is ready. Serve it hot with Fresh Mint Chutney.
Notes
- Add a little more bread crumbs if the batter is a little difficult to handle.
- If you want the texture of the kebabs to be smooth, make a paste of ginger, chillies and coriander leaves and then add to the curd.
Summary
Recipe Name
Hung Curd Kebab
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)