Have you tried Dahi Kebab? If you make it like this then you will feel like eating it again and again.

Whenever a guest comes to the house or there is a party or there is a desire to eat something spicy for breakfast, the thought of Tikki Chaat, Bhalla Papdi and Golgappa comes to people’s mind. But the taste of all these dishes is remembered only until you have tried Dahi Kebab. Dahi Kebab is a very popular Indian starter, known for its unique taste. My mouth started watering as soon as I heard its name. Crispy on the outside and so soft on the inside that they melt in the mouth, Dahi Kebabs are truly delicious. Its taste is so amazing that everyone wants to try it. Here we have brought for you an easy recipe of Dahi Kebab. Take a quick note of the recipe of Dahi Kebab from here.

Material

• ½ tbsp ghee
• ½ cup cashew nuts
• ⅓ cup fried onions
• 1 tsp fennel (crushed)
• 2 green chillies (chopped)
• ¼ cup green coriander leaves (chopped)
• salt as per taste
• ½ tsp red chilli powder
• ½ tsp roasted cumin powder
• 2 tbsp thick strained curd
• thick strained curd
• Salt
• ground black pepper
• bread crumbs
• grated nutmeg
• ground poha
• Oil as required for shallow frying

method of making

1. To make Dahi Kebab, first heat ghee in a pan and fry the cashew nuts. After this, take it out in a plate and chop it finely.
2. Now take a bowl and add fried onion, crushed fennel, chopped green chilli, green coriander, salt, red chilli powder and roasted cumin powder and mix it. After this, add curd to it and keep the stuffing aside.
3. After this, take bread crumbs and crushed poha in a plate. Mix it well.
4. Now add curd, salt, black pepper powder, bread crumbs, grated nutmeg and roasted gram flour in a vessel and mix well.
5. After this, spread the curd mixture on your palm and make a small hole in the middle and fill the cashew stuffing in it. Now close it from all sides and give it a round shape.
6. Now wrap it in bread crumbs and poha mixture and then fry it until it becomes brown and crispy. Then serve it with chutney.