Friday, December 4, 2020
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Appetisers

Aloo Dahi ke Kebab

By Chef Nilesh Limaye, 26 Nov, 2018

    Cottage cheese, yoghurt and potato cutlets 

     
     
     

    Ingredients 

    • 100 gms paneer                                   
    • 100 gms potato                                     
    • 100 gms hung curd or thick yogurt      
    • 1 tsp mace powder                      
    • 100 gms sesame seeds   
    • 1 tbsp gram flour
    • 1 tsp chat masala  
    • 1 tsp cumin powder 
    • 50 gms raisins   
    • 30 gms almonds   
    • 1 tsp crushed black peppercorn 
    • 1 tsp green cardamom powder
    • Few sprigs of fresh coriander chopped 
    • 2-3 green chillies  
    • 1 tbsp ghee for shallow frying
     

    Preparation

    • Mash the paneer. Boil potatoes and mash to a fine paste. Mix together gram flour, hung curd, mashed paneer and potato to form a dough.  
    • While mixing, add the raisins, cardamom powder, almonds, mace, salt, pepper and chopped coriander.
    • Make small size patties. Coat each patty with sesame seeds.
    • To cook: Heat a heavy bottom skillet. Place the patties on the same and allow to brown. Top up with small amount of ghee to impart its flavour. Cook on both the sides till its nice and golden brown and crispy on the sides. 
    • To serve: Serve directly from pan to plate, garnished with some green chutney or tamarind chutney.

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