500 gms thick yogurt (dahi)
1/2 cup roasted gram flour (besan)
Oil for frying
Salt to taste
2 tbsp chili powder
1 tbsp garam masala powder
2 tsp garlic paste
1 onion, blend to fine paste
Little cottage cheese (optional)

Dahi Kebabs

1. Hang yogurt in a cloth, preferably muslin cloth for 2 hours to make hard. After 2 hrs, squeeze well.
2. Add roasted gramflour to the yogurt. Also add 1 tsp salt, chili powder, half of garam masala powder. Mix well and divide into 16 balls and shape into kebabs.
3. Heat oil, fry few kebabs at one time. Fry until light golden. Remove and drain on paper towel.
4. make masala in same pan. Add onion paste, garlic paste, 1 tsp salt and cook for few mins. Add kebabs, sprinkle little water or milk till coated with masala. Coating kababs with masala makes them moist.
5. Garnish with onion rings and tomatoes. Serve hot with chutney.
   Note: If its difficult to make kababs then add little grated cottage cheese. Upto 100 gms of it can be added, if needed. Its not necessary to coat kababs with masala. This step can be omitted, and if omitted put more salt and chilli powder in kababs.
   Serves: 6
   Preparation time: 20 minutes