Keema Dahi Vada

Dahi Vada is a popular appetizer for the hot summer days.It is always served chilled.The yogurt,together with the balls,cools the body from the heat and takes care of the protein supply as well.The aromatic herb cilantro,adds to the cool aftertaste.

Truly,its too hot in here (Kolkata),as a friend of mine said, "We were misinformed in school that the season of March-April is called Spring!"...hahaha! really 41 degrees,are you kidding me! anyone would say that,isn't it?

So,to beat the heat I cooked this non-vegetarian dish,I hope you like it. 

Ingredients:

For the balls:

Chicken keema 250 gm
Salt and sugar to taste
Besan 4 tbsp
Cornflour 2 tbsp
Ginger-garlic paste 1 1/2 tsp
Garam masala 1/2 tsp
Black pepper 1 tsp.
Red chili powder 1/2 tsp.
Sunflower oil for deep frying.

For the Sauce:

Semi sour yogurt 100 gm

Tamarind chutney 2 tsp
Sugar to taste
Black salt to taste
Chat masala 1 tsp
Roasted cumin powder a pinch.
Cilantro (Corriander)leaves,bhujia or sev and beresta (fried onions) for garnish.

Method:

Wash the chicken keema well and mix all the ball ingredients together except for oil.

In a skillet,heat oil and fry them into small ball shapes and set aside to cool down.

Now,in another bowl mix the sauce ingredients except for the garnish and with a whisker blend it smoothly.

Then with a toothpick,make 4-5 small holes in each balls and dip them in the sauce.

Cover with a cling sheet and refrigerate for least for 2-3 hours.

After it has cooled,take it out and garnish it with cilantro,bhujia and beresta.If required,you could add a pinch of roasted cumin to top it.

Serve chilled.

See it was easy nah! Enjoy and keep the heat at bay *smiles*