Dahi Kebab

I have experimented with several dishes for the tea-time snack. However, this is one of my favourties. I think this recipe originates from Rajasthan. It is not difficult to make and is always a pleasure to serve. I am surprised that this is not available in cocktail circuits where the kebabs are invariably non-vegetarian. The only vegetarian kebab tends to be the hara-bara kebab. I have had to make several modifications to the recipe to make it conform the vegan and WFPB principles – but the end-result is completely satisfactory. Do try it and I am sure that you will enjoy it.

3/4 cup hung yogurt
1 1/4 cups firm tofu
10 pieces cashew nuts, chopped
1 1/2 tsp ginger paste
2 green chillies, chopped
1 tsp garam masala
3 tbsp finely chopped coriander leaves
2-3 tbsp chickpea flour
Salt to taste
Crumble to tofu into a bowl
Add the hung curd
Add all other ingredients (except the chickpea flour) and knead into a non-sticky dough
Divide the dough into equal sized balls
Flatten them
Roll the flattened kebab in the chickpea flour
Shake to remove any excess flour
Set aside for 5-7 minutes
Heat a girdle
Roast the kebabs on the girdle till both sides are golden brown
Repeat for the remaining kebabs
Serve hot with green chutney of your choice

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