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Crunchy yogurt kebabs
Category : Yogurt, Hyderabad, Starters and accompaniments
Servings : 2-3
Time Taken : 30-45 mins
Rating :
Method
- Take the hung curd in a bowl, add finely chopped green chillies, finely chopped ginger, salt, garam masala powder and finely chopped coriander leaves.
- Mix well and then just wet your hands.
- Mould like patties with fingers, delicately dust with corn flour and carefully fry in hot oil.
- Serve with tomato sauce.
Ingredients:
Hung curd (curd should be tied in a muslim cloth so that all water drains out and you get a creamy texture)
6 green chillies, finely chopped
1 inch piece ginger, finely chopped
1 bunch coriander, finely chopped
1/2 tsp garam masala
corn flour for mixing in the texture as well as coating it before putting it in hot oil
Salt to taste
Oil for deep frying
Hung curd (curd should be tied in a muslim cloth so that all water drains out and you get a creamy texture)
6 green chillies, finely chopped
1 inch piece ginger, finely chopped
1 bunch coriander, finely chopped
1/2 tsp garam masala
corn flour for mixing in the texture as well as coating it before putting it in hot oil
Salt to taste
Oil for deep frying
If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title.
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
