DAHI WALE VEG KABAB

DAHI KE VEG KABAB / DAHI KI TIKKI / YOGHURT KABABS

INGREDIENTS

1. Yoghurt - 500 grams hung for 30 minutes.
2. Paneer  - 250 grams uniformly grated.
3.Boiled mashed Potatoes - 5
4. Flour - two and a half table spoons
5. Cornflour - gwo and a half tablespoons
6. Green cardamom - one and a half table spoon powdered.
7. Salt - two table spoons or as per taste
7a . White pepper powder - one and a half table spoon
9. Semolina - two cups
10. Oil preferably mustard oil for shallow frying.

Ingredients for fillings

1. Soaked dry figs / anjeer bhigo kar rakhi hui -150 grams , chopped fine
2. Khoya / milk solid - 60 grams
3. Chat masala....preferably home made or MDH brand.

Steps.

1.Mix grated paneer, white pepper, yoghurt (hung), potatoes, flour, corn flour, cardamom powder, salt, mash all make a smooth dough...keep it to rest covered with a clean damp cloth.

2. Mix figs / anjeer, khoya / milk solids and chaat masala -  your filling is ready, keep seperate.

3. Make small balls of mix in serial no. 1, fill the fillling mix made in serial no. 2 by fattening tne ballls to give shape of an ordinary aaloo ki tikki, make tikkis / kababs of all the material, coat all kababs evenly with semolina.

4. Shallow fry till golden brown.

You may replace anjeer with finely chopped deep fried mushrooms or very small crushed soya chunks soaked in water.

Serve with Corriander / dhania + mint / pudina + ginger / adrak + garlic / lehsun + green chilli / hari mirch + salt + onion / pyaaz sauce or chutney or with out it as per taste....Depending on filling....if with fig / anjeer filling sauce / chatnee may not be required.

Your ideas invited for changes in recipe.