Dahi kebabs with tomato chutney
- Preparation and cooking time
- Total time
- + hanging + chilling
- Easy
- Serves 6 as a starter
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.