Yogurt and gram flour kebabs

Name: Yogurt and gram flour kebabs
Yield: Makes 14
Cuisine: India
Ingredients: 400 g/14 oz/3½ cups gram flour (besan); 2.5 cm/1 in piece of fresh root ginger, finely grated; 5 ml/1 tsp ground turmeric; 1.25 ml/¼ tsp Asafoetida; 5 ml/1 tsp salt, or to taste; Sweet Tamarind Chutney, to serve; 250 g/9 oz/generous 1 cup Greek (US strained plain) yogurt; sunflower oil, for deep-frying; 2.5–5ml/½–1 tsp dried chilli flakes; 5 ml/1 tsp garam masala; 4 cloves garlic, finely chopped; 2 fresh green chillies, finely chopped (deseeded if preferred); 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 1 red onion, finely chopped; 10 ml/2 tsp dried fenugreek leaves

Preparation info

Makes
14

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Yogurt and gram flour are two extremely healthy ingredients, offering protein, vitamins and minerals in abundance. These kebabs, Dahi Ke Kabab, are easy to make and, served with flavoursome chutney, they are deliciously moreish. They are also great topped with tomato salsa.

Ingredients

400 g/14 oz/3½ cups gram flour (besan)
5

Asia
India
Central India
Snack
Starter
Vegetarian
Gluten-free

Method

Put the gram flour in a non-stick frying pan and add the salt, Asafoetida, turmeric, ginger, garlic, both types of chilli and the garam masala.
Mix well, then add the onion, fenugreek leaves, coriander and yogurt, and stir to combine well.