Name: Kheema Stuffed Dahi Ke Kebabs recipe by Manisha Shukla at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: For Kebabs: Hung curd 3/4 cup; Paneer grated 1/2 cup; Brown bread slices 2; Wheat flour 1 tbsp; Corn flour 1 heaped tsp; Coriander leaves 1 tsp; Salt and pepper as per taste; 1 tsp oil; Ground rice flakes (Poha) 1 tbsp; For stuffing: Keema 1 cup; Onion 2 medium sized; Grated garlic 1 tsp; Grated ginger 1 tsp; Salt as per taste; Turmeric (Adjust all masala according to taste); Garam masala (Adjust all masala according to taste); Dhania powder (Adjust all masala according to taste); Oil 1 tsp; Oil for shallow frying

ABOUT Kheema Stuffed Dahi Ke Kebabs RECIPE

I added paneer, grind brown bread and corn flour to the hung curd and stuffed with keema.

Ingredients Serving: 2

For Kebabs: Hung curd 3/4 cup
Paneer grated 1/2 cup
Brown bread slices 2
Wheat flour 1 tbsp
Corn flour 1 heaped tsp
Coriander leaves 1 tsp
Salt and pepper as per taste
1 tsp oil
Ground rice flakes (Poha) 1 tbsp
For stuffing: Keema 1 cup
Onion 2 medium sized
Grated garlic 1 tsp
Grated ginger 1 tsp
Salt as per taste
Turmeric (Adjust all masala according to taste)
Garam masala (Adjust all masala according to taste)
Dhania powder (Adjust all masala according to taste)
Oil 1 tsp
Oil for shallow frying

Instructions

Mix hung curd with grated paneer. Dry grind bread and add. Mix wheat flour and corn flour.
Add salt and pepper. Add finely chopped coriander leaves. Keep aside.
Pressure cook kheema. Heat oil in a pan. Add finely chopped onions. Add all masalas and saute. Add kheema and saute till dry.
Let the mixture cool. Grease your palm with oil and make balls. Stuff them with kheema. Roll in Poha grounded and shallow fry in a nonstick pan. Serve hot with tomato ketchup.

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