A quick recipe when you are in the mood for something different!
Ingredients -
250 grams hung curd
2 and half tbsp of roasted and powdered chikpea (besan)
1 tsp chilli powder
One fourth tsp pepper powder
Half tsp cumin seeds
One medium sized boiled potato
All purpose flour to coat the kebabs
5 tsp of oil to shall fry the kebabs
Method -
Mix the hung curd with powdered chickpea.
Add the chilli powder, pepper powder and the cumin seeds.
Mash the potato well and add to the mixture. Mix well.
If the mixture is still watery at this point, add a little more of the chickpea powder to get a thick consistency
Divide the mixture into equal proportions
Moisten your hands and flatten each portion to give it a round shape.
Coat both sides with all purpose flour
Heat oil in a non stick pa.
Drop the kebab gently onto the pan and cook till the underside turns light brown
Repeat on the other side.
You can now enjoy your crisp-on-the-outside-soft-on-the-outside kebabs with mint chutney and ketchup. I know I did!
Ingredients -
250 grams hung curd
2 and half tbsp of roasted and powdered chikpea (besan)
1 tsp chilli powder
One fourth tsp pepper powder
Half tsp cumin seeds
One medium sized boiled potato
All purpose flour to coat the kebabs
5 tsp of oil to shall fry the kebabs
Method -
Mix the hung curd with powdered chickpea.
Add the chilli powder, pepper powder and the cumin seeds.
Mash the potato well and add to the mixture. Mix well.
If the mixture is still watery at this point, add a little more of the chickpea powder to get a thick consistency
Divide the mixture into equal proportions
Moisten your hands and flatten each portion to give it a round shape.
Coat both sides with all purpose flour
Heat oil in a non stick pa.
Drop the kebab gently onto the pan and cook till the underside turns light brown
Repeat on the other side.
You can now enjoy your crisp-on-the-outside-soft-on-the-outside kebabs with mint chutney and ketchup. I know I did!
No comments:
Post a Comment