Dahi ke kabab

I had these melt in the mouth goodies last weekend at a popular north indian restaurant. It was their in house specialty. I took note of the ingredients while eating them and tried to remake it at home last weekend and voila I think I hit the bull's eye. The result was delicious  kababs with cripsy exterior and melt in the mouth creamy center.

Ingredients

1 cup Hung Curd (to make hung curd,see tips)
1 cup Mozzarella Cheese, grated
8 slices fresh white bread
1 medium sized Tomato
1 medium sized Capsicum
2 green chilly
Salt to taste
Chat Masala to sprinkle
Oil for frying

Method

•  Deseed tomato,capsicum and green chillies and chop finely.Shred cheese finely.

• Prepare the filling by mixing hung curd, mozzarella cheese,chopped tomato,capsicum and green chilly together. Add salt to taste and mix well.

• Remove the edges of the bread and place 2 slices of the bread on top of a plastic sheets such that their edges overlap.

• Pat the bread softly with wet hand and press gently where the edges overlap.

• Add about one tablespoon of filling in the center and roll the bread with the help of plastic sheet to form the kabab.Press the ends of kabab tightly to seal it.

• Deep fry the prepared kababs on a medium high heat till they turn golden brown.
• Take them out and place on kitchen towel to absorb excess oil.
• Cut into half from middle and sprinkle chat masala on top.
• Serve hot with green mango mint chutney .

Quick Tips

• To prepare Hung curd, place  fresh curd into a muslin cloth,tie it tightly and hang this cloth  from a kitchen cabinet so that the excess water drips out. When no more water drips out,hung curd is ready to be used in any recipe. 

• Make sure the bread you use is fresh else the kababs will break while making.