Dahi Kabab
| Yield: | 4 servings |
| Categories: |
| 500 | ml | Curd; tied in a muslin |
| ; cloth and hung till | ||
| ; all the whey drains | ||
| ; out | ||
| Salt to taste | ||
| 1/2 | ts | White pepper powder; (2 g) |
| 2 | tb | Cornflour; (30 g) |
| 20 | g | Roasted chana; powdered |
| 1/2 | ts | Cardamom powder; (2 g) |
| 1 | ts | Saunf; (aniseed) powder (5 |
| ; g) | ||
| Ghee for frying | ||
| FOR THE FILLING | ||
| 4 | Green chillies; chopped | |
| 50 | g | Figs; chopped fine |
| 10 | g | Ginger; julienned |
| 20 | g | Coriander leaves |
| Chopped fine | ||
| Salt to taste |
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