Dahi Kebab Sizzlers
Crispy Dahi Kebabs sizzling on a hot plate, served with fluffy Basmati rice. Creamy yogurt meets crispy perfection, while the warm, aromatic rice adds the perfect base to balance it all out.
Ingredients
For Dahi Kebabs:
1 cup strained yogurt (hung curd)
1-inch piece ginger, finely chopped
4 green chilies, finely chopped (mild)
1 tbsp fried onions, chopped
2-4 cashew nuts, chopped
2-4 raisins, chopped
1 tbsp cilantro, chopped
1/4 cup paneer, crumbled
1/2 tbsp roasted chickpea flour (besan)
1/2 tsp black pepper, crushed
Salt to taste
For Tomato Chutney:
1 tbsp oil
1/4 tsp cumin seeds
1/4 tsp fennel seeds
A pinch of nigella seeds (onion seeds)
1/2-inch ginger, finely chopped
1 green chili, chopped
2-3 medium tomatoes, roughly chopped
Salt to taste
1 tsp jaggery (or brown sugar), chopped
1 tsp vinegar
A pinch of red chili powder
For Pea Pulao:
1 tbsp butter
1/4 tsp cumin seeds
1/4 cup fresh green peas
1/4 cup water
1/2 tbsp cilantro, chopped
1/2 cup cooked Royal® Authentic Basmati Rice
1 green chili, chopped
A pinch of black pepper
Salt to taste
For Coating:
1 cup fresh breadcrumbs
Other Ingredients:
Oil for shallow frying
Preparation
Prepare the Dahi Kebabs:
- In a bowl, mix the hung curd, chopped ginger, green chilies, fried onions, cashews, raisins, cilantro, and crumbled paneer.
- Add the roasted chickpea flour, crushed black pepper, and salt. Mix well to form a soft dough-like consistency.
- Shape the mixture into small kebabs or patties.
- Coat each kebab with breadcrumbs.
- Heat oil in a pan over medium heat. Shallow fry the kebabs until golden brown on both sides. Remove and set aside.
Make the Tomato Chutney:
- Heat oil in a pan and add the cumin, fennel, and nigella seeds. Let them sizzle for a few seconds.
- Add the chopped ginger and green chili. Sauté for about a minute until fragrant.
- Add the chopped tomatoes, ¼ cup water, and salt. Cook until the tomatoes soften and break down.
- Stir in the jaggery (or brown sugar), vinegar, and red chili powder. Let it simmer for 3-4 minutes until the chutney thickens. Set aside.
Prepare the Pea Pulao:
- In a pan, melt the butter and add cumin seeds. Let them crackle.
- Add the green peas and 1/4 cup water. Cook until the peas are tender.
- Stir in the cilantro, cooked Royal® Authentic Basmati Rice, chopped green chili, black pepper, and salt.
- Toss and cook for 2-3 minutes until the rice is heated through and fragrant.
Assemble the Sizzler:
- Heat a sizzler plate until it’s very hot.
- Spread the pea pulao on one side of the plate.
- Place the fried Dahi Kebabs on the other side.
- Serve with a side of tomato chutney.
- For extra sizzle, add a small cube of butter to the plate right before serving.
Note: Make sure the sizzler plate is hot to get that signature sizzle. The creamy Dahi Kebabs, tangy tomato chutney, and flavorful pea pulao make the perfect combo!
