Why it works: Yogurt and coriander are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 1,183 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓
The recipe
Ingredients
Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the mixture
Remove the water from the curd by placing it in a cloth and tying it with a thread very tightly.
Add ginger-garlic paste, chopped green chilies, chili powder, chopped cashews, salt, and corn flour to the curd and mix well.
Fry and serve
Shape the mixture into kebabs, roll them again in corn flour, and fry in hot oil until golden brown.
Serve hot with any chutney or ketchup.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Yogurt + coriandertop 4% of all pairsAroma overlapmoderateMentioned together1,183 recipes
Shared aroma: linalool (floral, citrus).
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Ginger + coriandertop 2% of all pairsAroma overlapstrongMentioned together3,504 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Garlic + coriandertop 3% of all pairsAroma overlapmoderateMentioned together6,477 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Garlic + cashew nuttop 4% of all pairsAroma overlapmoderateMentioned together267 recipes
Shared aroma: coumarin (sweet, hay).
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Ginger + garlictop 4% of all pairsAroma overlapmoderateMentioned together6,402 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yogurt (curd)
- Once drained, its thick body holds the kebabs together in shape.
- Corn flour
- Absorbs moisture in the mixture and forms a crisp, golden crust when fried.
- Cashew nuts
- Add body and a mild richness to the mixture.
- Green chilies
- Add heat and a fresh, sharp aroma.
The step that matters
Draining the curd tightly. Curd that still holds too much water makes a soft mixture that won't keep its shape and can break apart in the hot oil. Squeezing it firmly in the cloth removes that excess moisture so the kebabs hold together while frying.
Flavor stand-ins for the cashew nut
How well each one fits the dish's main ingredients (yogurt, ginger, garlic, coriander, corn, flour):
- Chickpeabetter flavor fit
- Peanutbetter flavor fit
- Beansbetter flavor fit
- Cashew nutthe original
Fit is the average pairing score against yogurt, ginger, garlic, coriander, corn, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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