Dahi Ke Kebab – a yoghurt kebab by Jessi Singh
Jessi Singh helms the kitchen at Don’t Tell Aunty, a playful dining and drinking den in Sydney, Australia. He shares his recipe for Dahi Ke Kebab – a yoghurt kebab (croquette).
Dahi Ke Kebab
These soft and creamy kebabs, made from hung yoghurt with fresh young ginger and cardamom and served with a fresh chutney of beetroot and green chilli, are a great starter and very easy to make.
You need hung yoghurt for this dish. Hung yoghurt is nothing but yoghurt drained of all its water and can be made very easily. Tie yoghurt in a muslin cloth and leave it hanging overnight or until all the water drains out.
- Hung yoghurt 400 grams
- Fresh ginger 30 grams
- Peeled garlic 20 grams
- Small green chilli 30 grams
- Cardamom powder 5 grams
- Salt to taste
- Sugar 15 grams
- Breadcrumbs 50 grams
- Oil for pan-frying 100 grams
Put ginger, garlic and chilli in a food processer for a few minutes to make a thick paste.
In a large bowl, gently incorporate the yoghurt, the ginger, garlic and chilli paste, cardamom powder, salt and sugar.
Make into small patties and coat them with breadcrumbs.
Heat a non-stick pan on medium heat and cook yoghurt patties gently until brown on both sides.
- Fresh beetroot washed and cut into small pieces 100 grams
- Hung yoghurt 200 grams
- Fresh ginger 5 grams
- Green chilli 15 grams (or to taste)
- Sugar and salt to taste
Put beetroot, ginger, chilli and salt and sugar in a blender and make a fine puree.
Mix the beet puree with hung yoghurt to make beet sauce.
Serve the yoghurt kebabs with beet sauce.
You want to see more from Jessi? See her amazing interview here.