Hung curd & roasted red bell pepper Kebab!

It's another lovely evening, another positive year, another life to be proud of and definitely another snack to pamper my appetite! I enjoyed this rainy evening with absolutely delicious melt in mouth kebabs!

Here's how I made them.

Ingredients:

• 1 red bell pepper
• 1/2 bowl hung curd
• 4-5 tbsp dry roasted chickpea flour
• 1/2 tsp dried  mint leaves
• 1 green chilly
• Salt to taste
• Black pepper to taste
• 1/2 tsp cumin powder
• 1/2 bowl bread crumbs
• 2 tbsp cooking oil

Method:

• Place bell pepper directly over the top of gas flame. 

• Let it roast till it is black and crispy from all sides. Scrape the skin using a knife, cut and remove the seeds from inside. 

•  Coarsely grind bell pepper along with mint leaves and green chilly using a grinder.
• In a mixing bowl mix together hung curd, bell pepper, chickpea flour and spice powders.

• Shape into kebabs and coat well with bread crumbs.
• Heat a non stick pan, coat with cooking oil and shallow fry kebabs on both sides until golden brown from both sides.
• Serve hot with coriander chutney!

Notes:
For making hung curd, hang fresh curd in a muslin cloth, tightly tie up and hang over a sink or bowl, the excess water will get drained and the thick leftover curd in the cloth is hung curd.