Dahi ke sholay is a special recipe belonging to Awadh. Savouring of hung curd having light spices, it is served with green coriander or mint chutney. It is also known as dahi ke kabab in some places.
Dahi Ke Sholay (Yoghurt patties)Ingredients
Hung curd - 250 grams
Roasted gram powdered - 1 1/2 tablespoons
Red chilli powder - 2 teaspoons
Green cardamom powder - 1 tablespoon
Cinnamon powder- 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Pure ghee - 4 tablespoons
Onion thinly sliced - 1 medium
Garlic ground - 2-3 cloves
Clove powder - 1/4 tablespoon
Salt to taste
Method
Place the hung curd in a bowl. Add the roasted gram powder, salt, one teaspoon, chilli powder, half a teaspoon cardamom powder, one-fourth teaspoon cinnamon powder and one-fourth teaspoon pepper powder and mix well. Divide into 20 equal portions. Moisten your hands and make patties of even shape. Heat one teaspoon in the grill pan and place five dahi sholay, with little space between each of them.
Fry it till the underside is light golden brown. Flip over gently, drizzle one teaspoon ghee all around and fry till both the sides are equally golden. Drain and set aside. Heat three teaspoons ghee in another non-stick pan and fry onion till golden brown. Drain on absorbent paper and grind to a paste. Heat remaining ghee in the pan, add garlic, remaining chilli powder, fried ground onions, clove powder, remaining cardamom powder, cinnamon powder, pepper powder and the salt, and sauté till the ghee separates.
Add the kababs and gently mix into the masala. Serve immediately with pudina or mint chutney.
