DAHI KE KEBAB – YOGURT PATTIES

Surprise your Valentine with these gluten free, delectable and delicate Yogurt Kebabs that taste even better with some nutty green chutney.

Ingredients:

For the Kebabs
250 grams (1 cup approx) thick hung Yogurt (I could procure 1 cup of yogurt from 3 cups of homemade yogurt.)
2 tsp slightly roasted Bengal gram powder (besan) (I didn’t level the tea spoon but neither was it heaped)
¾ tsp roasted Cumin powder
½ tsp Garam masala
½ tsp dry Mint powder
Salt and pepper to taste

¼ cup bread crumbs
A pinch of salt
A pinch of garlic powder (optional)
A pinch of garam masala
½ tsp finely chopped cilantro (dhaniya patta)

Oil for shallow frying

Mint Cilantro Chutney
1 cup mint leaves
½ cup cilantro (dhaniya patta/ fresh green coriander)
½ tsp amchoor (dry mango powder) or lemon juice (optional)
1 tbsp roasted Peanuts
½ tsp salt or to taste
1 shallot (small onion)
1 green chili

Method:

{For the thick hung yogurt, line large sieve with double cheese cloth or muslin cloth and pour the yogurt onto it. Tie the ends in a knot and place the sieve over a pot. Place it in the refrigerator. The whey will drain in 4 – 5 hours. I prefer to hang it overnight. It is very important to ensure that there is virtually no water in the yogurt and it should be a thick mass.}

For the yogurt patties, mix the first six ingredients till they just come together. Set aside.
For the coating, mix together the next five ingredients and keep it aside.
Make eight balls of the yogurt mix and using your palms slightly flatten it out pinching the edges if they tend to break. Coat them in bread crumb mixture. (if it gets difficult to work with the yogurt, grease your hands with a little oil)
Heat a non-stick pan or skillet and add a little oil.
Gently place the patties in the medium hot pan and let them turn golden brown. If need arises, feel free to add a little more oil, one spoon at a time, while frying.
The kebabs are delicate so you need to carefully flip them over to brown the other side.
Remove the patties on an absorbent paper and serve them hot and crisp with the chutney.
Note: If the yogurt becomes difficult to handle while making patties, refrigerate them for a while and then start working with it again.
Note: The kebabs can shaped a day ahead and refrigerated. Just ensure that you cover them them with a cling wrap. Remove them 10 minutes before popping them in to the frying pan.
Note: The thickened yogurt gets pretty rich (even if it is low fat) & I find the kebabs quite filling and for a party starter, 2-3 pieces per person should suffice along with other starter options.

For Chutney:
Blitz everything together in a mixer-grinder and the chutney is done! (Add water if you like to thin down the consistency)

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