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Ingredients
1-1/2 cups hung yogurt
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Cooking Style
Mix all the ingredients except the ghee, and chill for an hour. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
1-1/2 cups hung yogurt
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Cooking Style
Mix all the ingredients except the ghee, and chill for an hour. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
|
Ingredients
1-1/2 cups hung yogurt
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Cooking Style
Mix all the ingredients except the ghee, and chill for an hour. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
1-1/2 cups hung yogurt
1/4 cup besan ( chick pea flour) - dry roasted over low heat till slightly darker
1 Tbsp finely chopped coriander leaves
1 tsp finely chopped green chillies
2 Tbsp finely chopped onions
1 tsp salt
1 tsp roasted and powdered cumin seeds
Oil/ghee - for frying
Cooking Style
Mix all the ingredients except the ghee, and chill for an hour. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.
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