Dahi Kebab with Amaranth Flour 

Preparation: 15 minutes | Cooking: 10 minutes | Servings: 6 kebabs

Ingredients

• ½ cup thick hung curd
• ½ cup crumbled paneer
• 2–3 tbsp amaranth flour (rajgira atta)
• 1 green chilli, finely chopped (optional)
• 1 tbsp chopped coriander
• ½ tsp roasted cumin powder
• Sendha namak, to taste
• 1–2 tsp oil or ghee for shallow frying

 Method

1. Prepare the mixture: Combine hung curd, paneer, amaranth flour, coriander, green chilli, cumin powder and sendha namak.
2. Adjust consistency: Mix well and refrigerate for 10–15 minutes. Add a little more amaranth flour if the mixture is too soft to shape.
3. Shape: Form the mixture into six small, flat kebabs.
4. Cook: Heat a non-stick pan and lightly grease it. Shallow-fry on medium-low heat for 3–4 minutes per side until golden and firm.
5. Serve: Enjoy hot with vrat-friendly mint-coriander chutney.