Ingredients
curd, fresh and thick, 1 kg, roasted chana powder, 115 g, red chillies, powdered for masala, 6 g, cloves, powdered, 20 nos., cardamoms, powdered, 3 g, cinnamon powder, 10 g, peppercorns, powdered, 3 g, cashew nuts, broken into half, 10–12 nos., onions, thinly and evenly sliced, 60 g, red chillies, powdered for kebab, 6 g, garlic, ground for masala, 12 g, ghee, 120 g, milk, 60 ml, salt, for the masala, 6 g
Method
• Put the curd in a muslin cloth and hang it for 3–4 hours until the whey drains off completely.
• The hung curd should finally weigh 250–275 g.
• Add the roasted chana powder, salt, red chillies and half of the cloves, cardamoms, cinnamon and peppercorns to the curd and mix it well.
• Divide the batter into 18–20 equal portions to make kebabs.
• Flatten the kebabs, wetting your hands with a little water, to give them a smooth and even shape. Pierce half a cashew at the centre of each kebab.
• Heat ghee on a tawa or a frying pan and shallow fry the kebabs (but ensure that the heat is low).
• Fry one or two kebabs at a time, to a light golden colour. Keep them aside.
• In the same ghee, fry the sliced onions to a golden brown. Remove them from the pan, grind them and keep aside.
• Once again, in the same ghee, add salt, red chillies, garlic, ground onions and the remaining half of the powdered spices, and roast well.
• Gently mix the kebabs into the masala.
• Sprinkle milk on top, remove from the heat and serve at once.
