Dahi Ke Kebab/Cutlet With a Twist

healthy tikki

Tikkis or cutlets are a widely popular snacking option in India. It won;t be wrong to say that tikki rules the Indian snacking world, with every other street vendor selling these potato cutlets.
I have grown up eating these savory snacks. My mom's sister makes delectable tikkis. I remember how she used to line up all the kids and then start making tikkis - serving each of us with those lip-smacking snacks with home made sweet tamarind dip. My mouth is watering as I am writing. I think she makes the best tikkis in the world.

Coming back to this dahi ke kebab recipe. Yes, I have used 1 boiled potato here, but along with it, I have included the leftover veggies that I made for lunch. I had made santula bhajja for lunch, which is a blend of raw papaya, raw banana, parwal (pointed gourd), lauki (bottle gourd), potato, brinjal, and turai (ridge gourd). So what better way to use these green veggies than stuffing them in cutlets? These definitely made the tastiest snack on earth. Did I mention the word healthy?

Well, healthy of course - since these included green veggies, oatmeal, hung curd, roasted almonds, and roasted Bengal gram powder, with a hint of ginger and garlic. Do we need anything else to make these healthier?

Let's quickly get to the hung curd cutlet recipe:

Yogurt Cutlet Ingredients

dahi ke kebab

1 boiled potato
handful- leftover sabzi (bhaja santula- a blend of raw papaya, raw banana, parwal (pointed gourd), lauki (bottle gourd), potato, brinjal, and turai (ridge gourdcheck this Odiya stir fry recipe here)
handful- oatmeal (powdered oats)
handful- roasted Bengal gram dal/ chutney dal (powdered)
1 green chilly
Roasted methi seeds powder
coriander seeds powder (dhaniya powder)
salt, little sugar
Little oil for smearing on pan/tawa
2 tbsp- hung curd (easy way to set hung curd)
5-6 roasted almonds
1 tsp- ginger-garlic paste
Coriander leaves

Yogurt Croquets Procedure

pan fried dahi ke kebab or tikki

Take boiled potato, leftover sabzi, and all other ingredients except oil in a bowl.
Mish-mash everything well.
Next take a nonstick pan/tawa (I used my iron tawa).
Smear olive oil or any other oil on the tawa.
Make small balls of the mixture and flatten them with palms.
Roast from both sides until done on a medium flame.
Enjoy with a dip of your choice. I usually do not take extra chutneys.

Ever tried coconut tikki or nariyya bhajja, as it is known in Odisha? Do give this delicious snack a try. I love it even with steamed rice.

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