recipe for healthy dahi kebeb/hung curd cutlet

Date: May 2, 2012

HUNG CURD DUMPLING Ingredients: Hung curd – 250 g Potato- 50 g Beetroot- 50 g onion- 20 g cardamom powder- ½ tsp ginger- 5 gm a pinch of salt ( to be avoided by hypertensive, use tata lite instead) 4- 5 green chillies Coriander- a few spigs Makhana powder – 1 tbsp Chat masala- 2 tsp Lemon – ½ Method: In a mixing bowl, mix curd, boiled potato, makhana powder, ginger- chilli- coriander paste and cardamom powder. Shape them into round balls and grill them for 5 mins. Serve hot with mint coriander chutney.

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