An Awadhi vegetarian curiosity: thick hung yogurt bound with roasted gram flour and onions, shaped into discs and fried to a shell that gives way to a molten, tangy center. It is a kebab made almost entirely of dairy.
Also known as: dahi kebab, dahi ke kabab, yogurt kebab, दही के कबाब
Watch it made
Ingredients
- 500 g full-fat yogurt, hung in muslin 4 h (yields about 250 g)
- 60 g roasted gram flour (besan)
- 40 g fried onions, crushed fine
- 1 green chilli, minced
- 10 g coriander leaves, chopped
- 0.5 tsp roasted cumin, ground
- pinch of green cardamom powder
- 1 tsp salt
- 40 g cornflour, for dusting
- ghee or oil, for shallow frying
How to make it
- 1
Hang the yogurt until it is thick as potter's clay; wet curd is unusable here.
- 2
Fold in the besan, fried onion, chilli, herbs and spices to a soft, just-holdable dough.
- 3
Chill 30 min, then shape 12 small discs with oiled palms and dust each in cornflour.
- 4
Shallow-fry in medium-hot ghee about 2 min per side to a thin amber shell.
- 5
Serve at once with mint chutney; they wait for no one.
Pro tip: Flip exactly once, with your thinnest spatula; that fragile fried crust is the only wall holding a molten yogurt centre.
