Dahi Kabab

Ingredients

• 400 g hung curd (well drained)
• 40 g gram flour (besan)
• 20 g finely chopped onion
• 10 g chopped coriander leaves
• 5 g green chilli, minced
• 3 g grated ginger
• 2 g garam masala
• 2 g salt
• 15 ml oil for shallow frying

Preparation

1. Drain yogurt thoroughly until thick hung curd forms.
2. Mix hung curd with gram flour, onion, coriander, chilli, ginger, garam masala, and salt.
3. Shape mixture into 6–8 small flat kababs.
4. Heat oil in a non-stick pan over medium heat.
5. Shallow-fry kababs 3–4 minutes per side until golden.
6. Drain briefly and serve warm.