Stuffed Dahi Ke Kabab

This soft and delectable kabab is adopted from awadhi cuisine. Dahi ke kabab is an extremely tempting and mouth melting yogurt patty that can be served as an appetizer and can be enjoyed absolutely guilt free. The kabab is created with a mixture of hung curd, roasted gram flour and paneer. This kabab mix is then stuffed with fried onions and dry fruits and then shallow fried till golden brown. Hung curd and spices lend sour and tangy taste where as onions and dry fruits add a nice crunch to the kababs.

Preparation Time: 1 hour

Cooking Time: 20 minutes

Servings: 8 kababs

Ingredients

For the Kabas
- Hung Curd 250 g
- Roasted besan / gram flour 6 tbsp
- Paneer 1/2 cup
- Ginger-Green Chilli Paste 1 tsp
- Garam Masala Powder 1/4 tsp
- Coriander Leaves 2 tbsp
- Salt to taste
- Pepper Powder 1/2 tsp
- Maida 2 tbsp
For the filling
- Onion 1/2, chopped
- Ginger-Green Chilli Paste 1/2 tsp
- Garam Masala Powder a pinch
- Salt to taste
- Almonds 5-6
- Walnuts 5-6
- Oil to fry

Directions

For the Kababs
1. Take curd in a bowl and mix together all the ingredients. You can add more green chillies to make it more tangy.
2. Refrigerate for an hour.
For the filling
1. Heat oil in a pan and add chopped onions. Fry till they turn nice brown.
2. Add ginger-green chilli paste and saute.
3. Add garam masala powder, dry fruits and salt. Saute for a minute. You can take any dry fruit of your choice.
4. Remove from fire, let it cool and add a teaspoon of curd mixture to it so that it binds well.
How to proceed
1. Divide the curd mixture into equal portions. Flatten each ball, make a hole, fill it with the filling and seal it properly.
2. Dust them with all purpose flour and shallow fry. Alternatively, you can coat them with breadcrumbs and deep fry also.
3. Serve hot with ketchup or chutney.