Name: Kheel ke dahi ke kabab recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 2 cups Kheel/Murmure; 1/2 cup curd; 2 tsp semolina; 1 tsp rice flour; 1 medium onion chopped; 2 Chopped Green chillies; 2 tsp grated carrot; 1 tbsp Chopped Green Coriander Leaves; 1/2 tsp of Red Chilli Powder.; 1/2 tsp garam masala; salt as per taste; 2 tsp olive oil for cooking; For the curd filling; Half cup thick /hung curd; Half tsp chaat masala; Half tsp ginger garlic paste; 2 pinches salt/black salt; 1/4 tsp red chilly powder

Ingredients Serving: 4

2 cups Kheel/Murmure
1/2 cup curd
2 tsp semolina
1 tsp rice flour
1 medium onion chopped
2 Chopped Green chillies
2 tsp grated carrot
1 tbsp Chopped Green Coriander Leaves
1/2 tsp of Red Chilli Powder.
1/2 tsp garam masala
salt as per taste
2 tsp olive oil for cooking
For the curd filling
Half cup thick /hung curd
Half tsp chaat masala
Half tsp ginger garlic paste
2 pinches salt/black salt
1/4 tsp red chilly powder

Instructions

First of all mix all the ingredients of the curd filling in a bowl and keep aside.
In another bowl Mix curd, kheel, rice flour and semolina and salt in a bowl and Keep it covered for 30 minutes.
Add chopped onion, green chillies , ginger, carrot and coriander leaves.
Add all the dry spices and mix them well now.
Now take a portion of the prepared mixture and make flattened round balls in tikki shape.
Take a tsp of curd filling and keep in the centre of the round tikki.
Carefully seal the mixture from all sides to ensure that curd doesn't comes out.
Prepare all kababs in the same way.
Now take a non stick pan and add olive oil to the pan.
Now place kababs one by one on the pan.
Let them cook for 2 minutes from one side on medium flame.
Now flip them and cook from the other side.
Cook them until they become golden brown in colour and crisp.
Serve these Kheel/Murmure Kabab hot with green mint coriander chutney.

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