Dahi ke­babs with to­mato chut­ney


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greek yo­gurt 500g gram flour 20g dried chilli flakes 2 tsp sea salt 1 tsp lemon juice 1 tsp chaat masala a pinch panko bread­crumbs 100g veg­etable oil for deep-fry­ing TO­MATO CHUT­NEY (see cook’s notes) veg­etable oil 3 tbsp mus­tard seeds 1 tsp curry leaves 10 dried red chilli 1 gar­lic 1 clove, chopped onions 2, chopped toma­toes 200g, chopped ta­marind paste 1 tbsp ground co­rian­der 1 tsp chilli pow­der 2 tsp

• Line a sieve with a muslin, over a bowl. Spoon in the yo­gurt, fold over the muslin and place a heavy weight on top. Leave to drain for at least 4 hours but prefer­ably overnight. • For the chut­ney, heat the veg­etable oil in a large pan and add the mus­tard seeds, curry leaves and whole dried chilli. Once it’s splut­ter­ing, add the gar­lic and fry for 30 sec­onds. Add the onion and cook for around 10 min­utes un­til lightly caramelised. • Add the toma­toes and cook for sev­eral min­utes un­til the ex­cess wa­ter has evap­o­rated. Tip in the ta­marind paste, ground co­rian­der and chilli pow­der. Fry for a minute be­fore adding 100ml of wa­ter. Sim­mer gen­tly for 25-30 min­utes un­til thick­ened, then al­low to cool to room tem­per­a­ture. Once cool, put in a food pro­ces­sor and whizz to a purée. Pass through a fine sieve, if you like. • 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. Once the yo­gurt is firm, add it to the bowl with the re­main­ing in­gre­di­ents, ex­cept the bread­crumbs, and mix well. Sea­son and chill. • With slightly wet, clean hands, take pinches of the yo­gurt mix­ture and roll into 20 pat­ties the size of a 50p coin and 1Ωcm thick. Put the bread­crumbs on a large plate and roll each patty in the crumbs un­til they’re com­pletely cov­ered. • 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. Fry the pat­ties, in batches, for 3-4 min­utes un­til golden in colour. Re­move from the oil onto kitchen pa­per and keep warm in a low oven while you fry the rest. Serve with the to­mato chut­ney. PER SERV­ING 362 KCALS | FAT 25.3G SATURATES 6.8G | CARBS 23G | SUG­ARS 8.2G FI­BRE 3.2G | PRO­TEIN 8.9G | SALT 1.5G COOK’S NOTES The chut­ney recipe makes more than you’ll need, but will keep for a week in an air­tight con­tainer in the fridge.

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