Dahi Ke Kebab

Cook Time 1 hr
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 4
Description

Savor the rich and creamy delight of Dahi Ke Kebab! 🌿🥙 These golden, crispy kebabs are made with thick hung curd, paneer, and a blend of aromatic spices. Perfectly spiced and packed with flavor, they make an irresistible appetizer or party snack. Try them with green chutney for an extra burst of freshness! 😋✨

Ingredients
  • 2 cup hung curd (yogurt)
  • 1/2 cup grated paneer
  • 1 cup finely chopped onions
  • 1/4 cup finely chopped coriander leaves
  • 2 Green chilies, finely chopped (Adjust as per taste)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • Salt to taste
  • 3/4 cup breadcrumbs
  • 1 tablespoons cornflour
  • Oil for frying
  • 2 tablespoons finely chopped cashews
  • 1 tablespoons raisins - chopped
  • 1 tbsp Besan - lighted roasted
  • 1 tsp Ginger - grated finely
Instructions
  1. 1
    Prepare Hung Curd:Place plain yogurt in a muslin cloth or cheesecloth and gather the edges to form a pouch. Hang this pouch over a bowl or sink using a kitchen hook or a sturdy utensil to catch the excess liquid. Allow the yogurt to drain for 3-4 hours or until it thickens significantly, leaving you with a creamy, thick hung curd.
  2. 2
    Roasting the ingredients

    Shallow-fry finely chopped or grated onions in a pan until they turn golden brown. This process brings out a caramelized flavor that enhances the overall taste of the kebabs.

    Next, lightly roast besan (gram flour) in a separate pan over medium heat for about 10 minutes, stirring continuously to prevent burning. This will give the besan a nutty aroma and flavor.

  3. 3
    Mix Ingredients:

    Combine the thickened hung curd with grated paneer in a large mixing bowl. Add finely chopped onions, fresh coriander leaves, and finely chopped green chilies, and ginger,  adjusting to taste preference—season with cumin powder, coriander powder, garam masala, and red chili powder. Add salt to taste and mix all the ingredients thoroughly until well combined, ensuring an even distribution of spices and herbs.

  4. 4
    Add Binding Agents:

    Gradually incorporate breadcrumbs, besan flour, and cornflour into the mixture. These ingredients will help bind the kebabs together. Mix until the mixture holds together well and achieves a dough-like consistency. If the mixture seems too loose and doesn’t hold its shape, adjust by adding more breadcrumbs as needed.

  5. 5
    Incorporate Nuts and Raisins: Gently fold in finely chopped cashews and raisins. This will add a delightful crunch and a touch of sweetness to the kebabs, enhancing their texture and flavor.
  6. 6
    Shape Kebabs:

    Roll a small portion of the mixture between your palms to form a smooth ball about 2 inches in diameter. Flatten the ball slightly to create a round patty or oval kebab shape, pressing gently to ensure they hold their shape. Repeat this process with the remaining mixture.

  7. 7
    Fry Kebabs: Heat a sufficient amount of oil in a non-stick or cast-iron pan over medium heat. Test the oil’s readiness by dropping a small piece of the mixture into it; it should sizzle. Carefully place the kebabs into the hot oil, frying them in batches to avoid overcrowding. Cook each side for about 3-4 minutes until they turn golden brown and crisp. Flip the kebabs gently with a spatula, ensuring even cooking without pressing them down.
  8. 8
    Serve: Once the kebabs are golden brown and crispy, remove them from the pan and drain any excess oil on paper towels. Serve the hot Dahi Ke Kebabs with a side of green chutney or a cooling yogurt dip for added freshness. They also pair well with a side salad or can be enjoyed as part of a larger meal.
  9. 9
    Enjoy these delectable Dahi Ke Kebabs as a flavorful and satisfying vegetarian treat!

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Read it online: https://www.mellowmasala.com/recipe/dahi-ke-kebab/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.