Dahi Kabob

Recipe Ingredients

500		Curd *
		Salt - to taste
1/2 teaspoon	2.5ml	White pepper powder
2 tablespoons	30ml	Cornstarch
20		Roasted chana - powdered
1/2 teaspoon	2.5ml	Cardamom powder
1 teaspoon	5ml	Saunf - (aniseed) powder -
		Ghee - for frying
		For The Filling
4		Green chiles - chopped
50		Figs - chopped fine
10		Ginger - julienne
20		Coriander leaves - chopped fine
		Salt - to taste

Recipe Instructions

(Curd dumplings with fig and coriander filling)

* Tied in a muslin cloth and hung until all the whey drains out

Add salt, white pepper powder, cornstarch, roasted chana powder, cardamom powder and saunf powder to the curd and mix well. Mix all the ingredients for the filling. Divide the curd mixture into small portions. Roll into dumplings and put a little filling into each. Roll into balls to cover the filling completely.

Heat ghee in a mahi tawa (a copper tawa which is shallow in center) and shallow fry the dumplings until done. Serve hot with a sauce of your choice.

Source:
Femina Magazine

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