1 cup Hung Curd Made with hanging normal plain curd in a cotton cloth for about 4-5 hours. This removes it's water and makes the curd extra thick
First of all, roast the Gram Flour. You can also use roasted Chana or roasted Gram lentil
Heat a pan on medium flame and add the gram flour. Roast it on medium flame until it achieves light golden brown colour.
After 2 minutes of roasting, It should have got light golden brown in colour. Switch off the stove
Secondly dry roast the papad on a pan and crush it roughly with hands. Place it in a plate
Take a flat plate
Add ginger and green chilli paste
Now add hung curd and Masalas
Mix well
Add roasted gram flour
Mix everything well with hands and shape them like round kababs
Now dip them one by one in the prepared slurry and place in the plate of broken pieces of papad. Cover them evenly from both the sides
Add Oil in a pan and heat it on medium flame.
After 1 minute of heating, add Kababs carefully in the Oil. Fry Them on medium flame until they turn golden brown in colour.
After 1 minute, flip them and cook again from the other side. Cook until they achieve golden colour from both the sides.
Once they are ready, take them out from the Oil.
Delicious Dahi Kabab are ready to serve.
Serve with green mint chutney or tamarind chutney
