Friday 2 January 2015

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.
  • 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


  • 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!

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.

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