Dahi ke kabab recipe
Dahi ke Kabab is a soft and creamy Indian vegetarian kebab made from hung curd (thick yogurt), paneer, and mild spices. These kababs are crisp on the outside and melt-in-the-mouth inside, offering a rich, tangy flavor. Often served as an appetizer or party starter, they pair well with mint chutney.
Ingredients
Instructions
- Hung the curd overnight or for 8 hours. Use a big strainer and put the curd in this and keep a vessel down.
- Keep this inside the refrigerator overnight.
- Just before you use take this out from the refrigerator.
- Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water.
- Squeeze out the excess water.
- Run this in a mixie to get the scrambled paneer.
- Chop the cashews into bite sized pieces.
- Finely chop the coriander leaves, green chili and mint leaves.
- Chop the onions very finely.
- In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala and chopped leaves and chili.
- Mix every thing gently and evenly.
- This mixture will not be too firm as how we get for cutlets, it will be slightly loose.
- Grease your hand and take a portion of the mixture and make it into a round balls.
- Flatten it into a kebab.
- Spread the corn flour and chaat masala on a plate and roll the flattened kebabs on the flour.
- Repeat this for the rest of the mixture.
- Heat oil and once it is hot, bring the flame to medium and deep fry in oil.
- Alternatively you can shallow fry them too.
- If you want to fry them on a dosa pan, roast the dry besan nicely before adding.
- Serve hot with Green chutney.
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