Mumbai: It’s time for Holi and lots of fun, however the festival is never complete without some finger licking snacks. If you are planning to get high on bhaang, then Apricot curd kebab are must have.
Often known as ‘Dahi aur Khubani ke kebab’, these small packs are filled with flavours to die for. Try them out and you will be at a loss for words to rate these kebabs.
“Hung curd is the main ingredient of the kebab and we have added khubani (apricot) to the dish to give a different texture. The mixture is combined with some light herbs and spices and the end result is ultimate,” says Chef GauravChakraborty, Executive Chef, Novotel Imagica.
These kebabs are very different from the regular one, lightly crisp and creamy with the irresistible light flavours of mint, chilli and ginger, he adds.
- Dahi aur Khubani ke kebab
- 400 gm Hung curd
- 50 gm Khubani (apricot)
- 10 gm Chopped coriander
- 10 gm Chopped mint
- 05 gm Chopped green chillies
- 05 gm Chopped ginger
- 20 gm Roasted chana powder
- 05 gm Chaat masala
- 05 gm Sugar
- Salt to taste
- Take hung curd and add fine chopped apricot in it
- Then add coriander, mint, green chilles and roasted chana powder in the curd.
- Add chaat masala, sugar and salt in curd.
- Mix it the mixture properly and make circular kebabs of same size.
- Take a heavy - bottomed pan and add some ghee/oil and fry the kebabs from both sides, till it gets golden brown on both sides.
- Place the kebabs on a paper towel and serve hot. Garnish it with mint leaves.
- Pineapple chutney
- 400 gm Pineapple
- 50 gm Ginger
- 05 gm Mint
- 03 gm Green chillies
- 05 gm Cumin powder
- Salt to taste
- Take pineapple, ginger, mint, cumin power, green chillies in a blender.
- Blend all above ingredients to fine puree.
- Serve these delicious kebabs with pineapple chutney.
The recipe above is contributed by Novotel Imagica, Khopoli...