Ingredients with Measurements:
- 500g urda (cottage cheese)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp cornflour
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, crumble the urda and add in the chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Add in the cornflour and mix again until the mixture is well combined.
3. Take a small portion of the mixture and shape it into a kebab.
4. Heat oil in a frying pan and fry the kebabs until they are golden brown on both sides.
5. Remove from the pan and place them on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 150
Fat: 10g
Protein: 8g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Paneer can be used instead of urda.
- Cornflour can be substituted with all-purpose flour.
Variations:
- Add in chopped mint leaves for a refreshing flavor.
- Use different spices to create different flavor profiles.
Tips and tricks:
- Make sure the urda is well crumbled to ensure the kebabs hold their shape.
- If the mixture is too dry, add a little water to make it easier to shape the kebabs.
- To make the kebabs healthier, bake them in the oven instead of frying.
Storage instructions:
Store the kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of mint chutney and sliced onions.
Garnishes:
Garnish with chopped cilantro and a sprinkle of chaat masala.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kebabs are falling apart, add more cornflour to the mixture to help bind it together.
- If the kebabs are too dry, add a little water to the mixture.
Food safety advice:
Make sure the urda is fresh and that all ingredients are properly washed and stored.
Food history:
Urda kebabs are a popular vegetarian dish in India and Pakistan.
Flavor profiles:
The kebabs have a savory and slightly spicy flavor.
Serving suggestions:
Serve the kebabs as an appetizer or as a main course.
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Region: Turkish