Crispy fried to perfection, Chef Sandeep Sharma's Charcoal Dahi Ke Kebab is a savoury dish featuring curd and cottage cheese.
It's served with mint chutney, masala onion slaw and a bell pepper shredded.
Charcoal Dahi Ke Kebab
Serves: 2
Ingredients
- 100 gm or little more than ½ cup hung curd or hung yoghurt
- 100 gm cottage cheese or crumbled paneer
- 2 green chillies, chopped
- ½ tsp sugar
- 2 tbsp chopped green dhania or coriander or cilantro
- ½ to 1 tsp salt
- 2 tbsp rice flour, optional
- Dash black pepper powder
- Oil for deep frying
- Mint chutney or kashundi (Bengali mustard paste) to serve
- Lachha pyaz or onion slaw, to serve (please see the note below)
- 1 green Shimla mirchi or green bell pepper shredded, to serve
For the coating
- 1 cup bread crumbs
- 1 menasina pudi or yellow chilly powder (or substitute with a pinch red chilly powder and a pinch turmeric)
- 1 chaat masala
- 1 to 2 tsp edible charcoal powder, optional, available online
Method
- In a medium-sized bowl, add the hung curd, cottage cheese, chopped green chillies, coriander, salt, sugar, pepper.
Using your hands, knead well to form a coarse dough.
If it is not firm enough, please add a little rice flour, to prevent the kebabs from breaking when frying. - Combine the bread crumbs, yellow chilly powder, chaat masala, edible charcoal powder well and spread on a plate.
- Make small 1-inch diameter balls of the dough and roll it between your palms to elongate and achieve the signature kebab shape.
- Roll each kebab in the bread crumb mixture
- Heat oil in a heavy-bottomed kadhai or frying pan.
Deep fry the kebabs for a few minutes each and flip so that both sides are fried evenly.
Fry until reddish brown in colour and crisp on the outside.
Drain onto a tissue or paper towel-lined plate.
Garnish with the lachha pyaz, green Shimla mirchi shredded, and serve with mint sauce.
Note: 2 cups dahi/yoghurt makes about 1 cup hung curd
To make lachcha pyaz, finely slice one red onion in rings, then chop roughly and garnish with a pinch chaat masala, pinch red chilly powder, ½ tsp lemon juice, 1 tsp chopped green dhania.
A recipe for Lahu's Pudina Green Chutney can be found here.
Chef Sandeep Sharma is the Head Chef at The Kai, Noida.
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