Dahi Kebab
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
210 °C
- Convection
- 00:08 | -
- 4
R E C I P E
| 500 | g | Hung curd |
| 500 | g | Cottage cheese |
| 20 | g | Chopped Corriander |
| 20 | g | Chopped Ginger |
| 20 | g | Chopped green chilli |
| 10 | g | Salt |
| 10 | g | Red chilli powder |
| 20 | g | Garam masala |
| 5 | g | Cardomon powder |
| 10 | g | Roasted Jeera powder |
| 200 | g | Refined flour |
| 10 | g | Chaat masala |
| 50 | g | Ghee |
| Ingredients | ||
| Grate the Cottage Cheese , Add the Hung curd and other ingredients & Seasoning and then add the refined flour for the binding Purpose. Make small round and flattern shape Ball and place them on teflon coated baking tray. |
| 1. Food Preparation |
| Grill the kebab. |
| 2. Cooking Instruction |
| Place 6 pcs in a portion pour Ghee and sprinkel chaat Masala on the top and garnished with chopped corriander and lemon wedge. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
