Dahi Ke Kebab

Von Your Food Lab · 45 Min.

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Zubereitung

1. Set a large sieve over a pot, line it with muslin and put the curd in. Lift the cloth, squeeze gently to remove excess water, then twist it, return it to the sieve and weigh it down.
2. Refrigerate overnight, preferably 8-12 hours.
3. Transfer the hung curd to a large bowl and set aside.
4. Heat the oil in a deep pan. Fry the sliced onion until almost light golden brown, then remove and drain on tissue paper.
5. In the same oil, fry the cashews until light golden brown and transfer them to a bowl.
6. Once the onion and cashews have cooled, chop them roughly and add them to the hung curd with the remaining mixture ingredients. Mix well with a spatula. Add breadcrumbs if the mixture needs more binding.
7. Shape small portions into rounds and gently flatten them. Coat each kebab in breadcrumbs.
8. Fry in hot oil at 175-180°C until crisp and golden brown, 2-3 minutes.
9. Drain on a tissue-lined sieve and serve hot.

Zusammengefasst aus dem Video von Your Food Lab. Schau es dir für die Details an.

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