Dahi Kabob

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


500 milliliter curd *
1 teaspoon salt -- to taste
1/2 teaspoon white pepper powder
2 tablespoons cornstarch
20 grams roasted chana -- powdered
1/2 teaspoon cardamom powder
1 teaspoon saunf -- (aniseed) powder -
1 Cup ghee -- for frying
4 medium green chiles -- chopped
50 grams figs -- chopped fine
10 grams ginger -- julienne
20 grams coriander leaves -- chopped fine
1 teaspoon salt -- to taste

Preparation / Directions:

(Curd dumplings with fig and coriander filling) * Tied in a muslin cloth and hung until all the whey drains out Add salt, white pepper powder, cornstarch, roasted chana powder, cardamom powder and saunf powder to the curd and mix well. Mix all the ingredients for the filling. Divide the curd mixture into small portions. Roll into dumplings and put a little filling into each. Roll into balls to cover the filling completely. Heat ghee in a mahi tawa (a copper tawa which is shallow in center) and shallow fry the dumplings until done. Serve hot with a sauce of your choice.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes