Dahi ke Kabab
1-1/2 cups: Hung yogurt
1/4 cup: Besan (chick pea flour) – dry roasted over low heat till slightly darker
1 tbsp: Finely chopped coriander leaves
2 tbsp: Finely chopped onions
1 tsp: Finely chopped green chillies
1 tsp: Roasted and powdered cumin seeds
1 tsp: Salt
Oil / Ghee – for frying
- Mix all the ingredients except the ghee, and chill for an hour.
- Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kababs are quite soft, so you have to handle them carefully.
- Serve hot with green chutney.