Name: DAHI KE KEBAB WITH ITALIAN FLAVOURS recipe by Archana Bhargava at BetterButter
Prep time: 375 min
Cook time: 15 min
Total time: 390 min
Yield: 4
Ingredients: 500 gms Curd; 1 finely chopped red bell pepper; 1 finely chopped green capsicum; 1/4 cup grated paneer or homemade paneer; 4 tbsp arrowroot powder; 1 tsp chilli flakes; 1 tsp oregano; 1 tsp Italian seasoning; Salt to taste; Some onion rings for garnishing; Tomato sauce and chutney for serving; 2 tbsp oil for brushing the kebabs

Ingredients Serving: 4

500 gms Curd
1 finely chopped red bell pepper
1 finely chopped green capsicum
1/4 cup grated paneer or homemade paneer
4 tbsp arrowroot powder
1 tsp chilli flakes
1 tsp oregano
1 tsp Italian seasoning
Salt to taste
Some onion rings for garnishing
Tomato sauce and chutney for serving
2 tbsp oil for brushing the kebabs

Instructions

Put the curd in a muslin cloth
Put this muslin cloth in a big strainer
Place the strainer on a big bowl
Place this bowl in the fridge
Leave it for at least 6 hours so that the extra water comes out
In this way the curd remains and is called hung curd
There should be no extra moisture in the curd
If it requires more then keep it in the fridge a bit longer
When done take it out in a mixing bowl
Now add all the ingredients one by one
Add salt , oregano , chilli flakes , italian seasoning , bell pepper , capsicum , grated paneer and arrowroot powder
Mix well and start making equal sized balls from the mixture
In the meantime heat a pan on low heat
Grease the pan with little oil
Now wet your hands with little water
Take a ready mixture ball and flatten it in your palm
Try to give it a round shape
In this way make all the kebabs
The mixture is very soft so handle it very gently
Place the ready kebabs one by one in the hot pan
Roast on low heat by brushing them with little oil
Roast them until becomes brown from both the sides
When done take them out in a serving plate
Serve them with onion rings, tomato sauce and green chutney

Similar Recipes