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Dum Biryani House - Dahi kebabs with tomato chutney

Dahi kebabs with tomato chutney

Published: September 2, 2017 at 11:00 am
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  • Preparation and cooking time
    • Total time
    • + hanging + chilling
  • Easy
  • Serves 6 as a starter

Try our dahi kebabs from 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

  • Vegetarian
Nutrition:
NutrientUnit
kcal362
fat25.3g
saturates6.8g
carbs23g
sugars8.2g
fibre3.2g
protein8.9g
salt1.5g
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Ingredients

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

TOMATO CHUTNEY

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

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.

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