This “Dahi ke jhatpat kebab” is a quick and easy yoghurt based kebab. It is very tasty and simple flavored recipe too.

Item required
2 cups yoghurt, hung for 1 hour to drain
excess water
4 bread slices, dipped in water, squeezed well
1 cup boiled, mashed potatoes
1/4 cup chopped coriander leaves
4 teaspoon chopped mint leaves
1 teaspoon chaat masala powder
1 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon mango powder
Salt to taste
1 teaspoon bengal gram flour
1/4 cup grated cheese
2 teaspoon breadcrumbs
Corn flour mixed with water to make
a batter of dropping consistency
Breadcrumbs for coating the kebabs
Oil for deep frying the kebabs
Preparation method
1.In a mixing bowl, combine the yoghurt, potatoes, bread, coriander leaves, mint leaves, spices, salt, bengal gram flour, cheese and the breadcrumbs.Adjust the seasoning if required.
2.Shape into small round balls. Dip these balls in the corn flour batter and then roll in bread crumbs.
3.Gently shake off excess bread crumbs and deep fry in hot oil till golden brown.
4.Drain the excess oil on absorbent paper and serve hot with coriander chutney.
Makes 20

This “kulabi kebabs” is a cocktail kebebs with a sumptous filling.It is so tasty and it is an appetizers and snacks catagory.So all of them like this dish very much.

Items required
8 medium size potatoes,boiled,mashed
1 medium size carrot,grated
2 green chillies, finely chopped
1 teaspoon finely chopped ginger
1 onion, finely chopped
3 teaspoon chopped coriander leaves
Salt to taste
1 teaspoon chaat masala
1 teaspoon each of coriander powder,
mango powder, red chilli powder
Juice of half lemon
1 cup pomegranate seeds
A drop of red food color
Corn flour mixed with water to make
a batter of dropping consistency
Breadcrumbs for coating
Oil for deep frying
Preparation method
1.In a mixing bowl combine the potatoes, carrots, green chilli, ginger onion, coriander leaves, salt, spices, lemon juice, pomegranate seeds and the red food color. Mix well.
2.Adjust the seasoning if required after tasting.
3.Shape the mixture into cylindrical cutlets and keep aside.
4.Heat the oil for frying;dip the cutlets in the corn flour batter and roll in the breadcrumbs.
5.Gently shake off the excess breadcrumbs and deep fry the cutlets till golden brown.Drain excess
oil on absorbent paper.
6.Serve hot accompanied by tamarind chutney and / or tomato ketchup.
Makes 30 kebabs