Dahi Ke Kabab - Dahi Ke Kebab - Healthy snacks - Yogurt base recipe

This dish is totally new to me. I started to see in many blogs after started blogging. I was bit skeptical about it so I kept on postponing. Finally I got courage to try this. I always  buy greek yogurt because I initially wanted to try this with greek yogurt. But decided to try with normal as I thought hanging yogurt overnight will give a sour flavour to kebab. This is mughlai specialty. I have seen versions with Paneer. I didn't add Paneer but  it is your choice. You can add 1/4 cup paneer to it. If you add Paneer reduce chana dal flour into 2 spoons. I have followed the recipe from here

Hung curd - 250g
Roasted besan flour / Roasted chana powder - 5 tablespoons
Cardamom powder - 1/4 teaspoon
Cinnamon powder - 1/4 teaspoon
Red chilli powder - 1 teaspoon
Salt to taste
Oil for cooking kebab
all purpose flour - for dusting

For stuffing

Mixed nuts - 1 tablespoon (cashewnuts, almond, pista)
Green chillies - 2 (chipped finely)
Ginger - 1 teaspoon (chipped finely)
Coriander leaves - 1 tablespoon (finely chopped)
Mint Leaves - 5 (chopped finely)

Prepare hung curd. Tie the curd in a muslin cloth and hang it over night.
Chop all the nuts finely (I hv just pulse it in mixie). Mix it with chopped green chillies, mint and coriander leaves. Keep it aside

Add curd, chana flour, cardamon powder, chilli powder, cinnamon powder and salt. make a smooth dough. Mix it gently

Take a lemon size ball and make a tent in the middle. Stuff the nuts mixture. Close it from all side and make a ball

Flatten it with palm and dust it with all purpose flour. 

Heat the pan and add 1/4 cup oil. Add place the kebab and cook it in medium flame. Turn it around and cook it again.

Serve hot