HUNG-CURD KABABS !

INGREDIENTS 

FOR FILLING 

yoghurt (hung)   400 ml 

amchur powder/ dry mango powder   1 tsp

green chillies   2  finely chopped

cumin powder   1 tsp

Rock salt to taste

cashew nuts finely chopped   2 tbsp

raisins cut into pieces 1 tbsp

Ingredients (for the cover) 

potatoes boiled and mashed   1/2 kg/ 500 gm

salt to taste

oil for shallow frying

Process for hung curd 

Pour the yogurt in a muslin cloth. Tie the edges of the cloth and hang it over the kitchen sink for at least 2 hours or until all the water is drained from the yogurt. 

The resultant yogurt should be thick.

METHOD 

Transfer the yogurt to a large bowl and stir in the filling ingredients.

Mash the potatoes, knead them into a stiff dough, with little salt and make round balls. 

Take a tablespoon of the yoghurt filling and place inside the potato balls and flatten it with your palms. Take care the filling is covered well with the potato cover.

Heat oil in a frying pan on high flame. Once oil it heated up reduce the flame to medium and shallow fry the kababs till golden brown on both sides.

Serve hot with ketchup, or any chutney.

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