Crisp on the outside and creamy within, Pecan Stuffed Dahi Kebabs bring together the richness of hung curd with the nutty crunch of American pecans. This fusion appetiser elevates the traditional dahi kebab with a flavourful stuffing, making it a perfect starter for festive gatherings or special meals.

Ingredients

• 16-20 American Pecans

• 1 tbsp + 2 cups Hung Yogurt (Dahi)

• 1 Green Chilli, Chopped

• 2 tsps Finely Chopped Ginger

• 1 tsp Chaat Masala

• 2-3 tbsps Fresh Pomegranate Pearls

• ¼ tsp Red Chilli Powder

• ¼ tsp Garam Masala Powder

• A pinch of dry fenugreek leaves (kasuri methi) powder

• Salt to taste

• ¼ cup cornflour + for dusting

• Oil for greasing + for shallow-frying

• Onion Rings for serving

• Green chutney to serve

Process

1. Reserve 8 Pecans and finely chop remaining.

2. Transfer in a bowl. add green chilli, 1 tsp ginger, ¾ tsp chaat masala, pomegranate pearls and red chilli powder and mix well. Add 1 tbsp hung yogurt and mix well.

3. Transfer the remaining yogurt into another bowl, add remaining ginger, garam masala powder, remaining chaat masala and dried fenugreek leaves powder. Add salt and corn flour and mix well.

4. To make the kebabs, grease your palms with oil and divide the yogurt mixture into equal portions and stuff each with a portion of the pecans nut mixture. Shape them into balls, roll them in corn flour and flatten them slightly. Place 1 American Pecan on each kebab and press lightly.

5. Heat sufficient oil in a non-stick pan, place the kebabs in it and shallow fry, turning sides, till golden brown and crisp on both sides. Drain on absorbent paper.

6. Transfer the kebabs onto a serving plate and serve hot with onion rings and green chutney