Dahi Ke Kabab recipe

1/2 cup hung curds (chakka dahi)

1 1/4 cups grated paneer (cottage cheese)

2 tbsp finely chopped coriander (dhania)

2 tsp finely chopped green chillies

1 tsp garam masala

1 tsp chilli powder

a pinch sugar

salt to taste

3 tbsp cashewnuts (kaju) broken into pieces

3 tbsp bread crumbs

1/2 cup fried onions

bread crumbs for coating

oil for deep-frying

Combine all the ingredients in a deep bowl and mix well.

Divide the mixture into 8 equal portions and shape each portion into a small round kebab.

Roll each kebeb in bread crumbs so that the kebabs are evenly coated from all sides.

Heat the oil in a kadhai and deep-fry the kebabs a few at a time. Drain on an absorbent paper and serve hot with green chutney

2 cups chopped mint leaves (phudina)

1 cup chopped coriander (dhania)

1 large sized onion , sliced (optional)

1 to 2 tbsp lemon juice

1 tbsp sugar

4 to 6 green chillies , roughly chopped

12 mm ( 1/2") piece of ginger (adrak)

salt to taste

Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.

Refrigerate and use as required.