Tandoori Dahi Ke Shole (Dahi Ke Kebab)

Serving (2-3)

Ingredients
Hung Curd 2 cups (1 cup ~ 200 ml)
Ginger finely chopped 2 tsp
Onion 2 medium finely chopped
Fresh Corriander finely chopped
Fresh Mint finely chopped
Green Chillies finely chopped 2-3
Oil 2 tsp
Butter 2 tsp (For tandoori option)
Chat masala
Oil for frying (optional)
Bread Crumbs of 3 breads (make of white bread)
Salt to taste

How To Make batter
Take 2 tsp oil in a pan, add onion to it once it is little hot. Saute onion till it turs translucent then add finely chopped ginger and green chillies to it.

Continue to cook onion till it turns light golden brown. Then turn off the gas and add fresh corriender and mint leaves (finely chopped). Let the mixture cool down.

Now add this onion mixture to the hung curd and mix with the help of a folk or hand. Mix it well.

Now add bread curbs one tbsp at a time and keep mixing so that it will not form uneven lumps. Keep mixing till the batter turns to slightly soft dough as compared to chapati dough.

Do not over mix the bread crumbs else the kebabs will become too dry.

Now take some oil in your hands and small portion of the mix and make it to round balls, then press it gently so as the sides will not crack.

Make the kebabs of all the dough mixture and keep aside.

The Conventional Way of Making Dahi ke Kebab is by Frying

Simply take oil into the pan for deep frying and fry the kebabs till golden brown. Serve with onion rings and fresh green chutney.

The Twisted Way

Place the kebabs on a griddle (Coal one is the best to have a smoky flavour to kebab), you may also use gas tandoor or electric tandoor. Keep basting with melted butter to have a crispy crust.

Keep turning the kebabs frequently to avoid burning.

Serve with fresh green chutney and onion rings.

You may also cook the kebabs in air fryer