Elements
Hung yogurt 3 glasses
Cornflour
Onion slashed 1 medium
Ginger slashed 1 inch piece
Green chillies slashed 3-4
Turmeric powder 1/2 teaspoon
Red bean stew powder 1 teaspoon
Garam masala powder 1 teaspoon
Dry fenugreek leaves (kasuri methi) 1/2 tablespoon
Salt to taste
Crisp coriander leaves slashed 2 tablespoons
Cornflour/corn starch 1 glass + 1/4 container for rolling
Oil to profound sear
Technique
Step 1
Take hung yogurt in a bowl. Include onion, ginger, green chillies, turmeric powder, red bean stew powder, garam masala powder, kasuri methi powder, salt and coriander clears out. Blend.
Step 2
Include one measure of cornflour and blend. Partition into twelve equivalent bits. Hose your hands, take a bit of the blend, roll delicately fit as a fiddle into a kebab (one centimeter thick round). Set up alternate kebabs similarly.
Step 3
Warmth adequate oil in a kadai and profound sear the kebabs till brilliant in shading.
Step 4
Evacuate and place onto a retentive paper and serve hot with a chutney or sauce.
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