Dum Biryani House - Dahi kebabs with tomato chutney

Dahi kebabs with tomato chutney

  • serves 6 as a starter
  • Easy

Try our dahi kebabs from chef Dhruv Mittal of DUM Biryani house in London. This vegetarian recipe takes a little bit of time but it's super easy to make. The chutney makes more than you’ll need, but will keep for a week in an airtight container in the fridge

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Ingredients

  • greek yogurt 500g
  • gram flour 20g
  • dried chilli flakes 2 tsp
  • sea salt 1 tsp
  • lemon juice 1 tsp
  • chaat masala a pinch
  • panko breadcrumbs 100g
  • vegetable oil for deep-frying

TOMATO CHUTNEY

  • vegetable oil 3 tbsp
  • mustard seeds 1 tsp
  • curry leaves 10
  • dried red chilli 1
  • garlic 1 clove, chopped
  • onions 2, chopped
  • tomatoes 200g, chopped
  • tamarind paste 1 tbsp
  • ground coriander 1 tsp
  • chilli powder 2 tsp

Method

  • Step 1

    Line a sieve with a muslin, over a bowl. Spoon in the yogurt, fold over the muslin and place a heavy weight on top.

  • Step 2

    Leave to drain for at least 4 hours but preferably overnight.

  • Step 3

    For the chutney, heat the vegetable oil in a large pan and add the mustard seeds, curry leaves and whole dried chilli.

  • Step 4

    Once it’s spluttering, add the garlic and fry for 30 seconds.

  • Step 5

    Add the onion and cook for around 10 minutes until lightly caramelised.

  • Step 6

    Add the tomatoes and cook for several minutes until the excess water has evaporated.

  • Step 7

    Tip in the tamarind paste, ground coriander and chilli powder. Fry for a minute before adding 100ml of water.

  • Step 8

    Simmer gently for 25-30 minutes until thickened, then allow to cool to room temperature.

  • Step 9

    Once cool, put in a food processor and whizz to a purée. Pass through a fine sieve, if you like.

  • Step 10

    In a small frying pan, toast the gram flour over a low heat for 5-8 minutes until lightly golden. Tip into a large mixing bowl.

  • Step 11

    Once the yogurt is firm, add it to the bowl with the remaining ingredients, except the breadcrumbs, and mix well. Season and chill.

  • Step 12

    With slightly wet, clean hands, take pinches of the yogurt mixture and roll into 20 patties the size of a 50p coin and 1½cm thic

  • Step 13

    Put the breadcrumbs on a large plate and roll each patty in the crumbs until they’re completely covered.

  • Step 14

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • Step 15

    Fry the patties, in batches, for 3-4 minutes until golden in colour.

  • Step 16

    Remove from the oil onto kitchen paper and keep warm in a low oven while you fry the rest. Serve with the tomato chutney.

Nutritional Information

  • Kcals 362
  • Fat 25.3g
  • Saturates 6.8g
  • Carbs 23g
  • Sugars 8.2g
  • Fibre 3.2g
  • Protein 8.9g
  • Salt 1.5g
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