dahi ke kabab

Ingredients :

Hunged tight sour curd – 500 gms
Seasoning – as req
Corn flour – 30 gms
Roasted Channa powder – 20 gms
Cardamom podwer – 2 gms
Sweet fennel powder – 5 gms
Ghee to fry – 60 ml
Green chilli – 4 nos
Figs – 50 gms
Ginger – 10 gms
Coriander leaves – 20 gms

PROCEDURE

1. Mix salt, white pepper powder, corn flour, roasted chana powder, cardamom powder and sweet fennel powder to the curd and mix well.
2. Divide the curd mixture into 8 equal roundels.
3. Mix rest of all ingredients for the filling.
4. Roll into dumplings and put a little filling into each and roll so that fillings are covered completely.
5. Heat ghee in a mahi tawa (a copper tawa which is shallow in centre) and shallow fry dumplings till done.
6. Serve hot with a sauce of your choice.