Dahi ke Kabab recipe
Soft melt in mouth inside and crispy outside Kabab recipe
Servings: 11 kababs
Ingredients
- 1 cup Thick Curd | Yogurt
- 1 cup Scrambled paneer
- 2-3 tbsp Besan | Gram flour
- 7-10 Cashew nuts
- 2 Green chili
- Coriander leaves few
- Mint leaves few
- Salt as needed
- 4 tbsp Corn flour
- 1 tsp Chaat masala
- 1 Onion
- 1 tsp Garam masala
- Oil for deep frying
Instructions
- Hang the curd overnight or for 8 hours. Use a large strainer and put the curd in it, keeping a vessel below.
- 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 mixer 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, chopped leaves, and chili.
- Mix everything gently and evenly.
- This mixture will not be as firm as the one we get for cutlets; it will be slightly loose.
- Grease your hand, take a portion of the mixture, and shape it into a round ball.
- Flatten it into a kebab.
- Spread the corn flour and chaat masala on a plate and roll the flattened kebabs in the flour.
- Repeat this for the rest of the mixture.
- Heat the oil, then bring the flame to medium and deep-fry in the oil.
- Alternatively, you can shallow-fry them.
- If you want to fry them on a dosa pan, roast the dry besan well before adding it.
- Serve hot with Green chutney.
Notes
Notes:
1. Instead of besan, you can add powdered breadcrumbs or millet flour. 2. You can grate carrots, too. 3. Always drop one kebab into the oil, then make the patties and proceed. 4. If the first one dissolves in oil, you can add 1 tbsp of besan and proceed further. 5. The curd should be hung for at least 12 hours. 6. Finely chopped garlic and ginger can be added to the dahi ke kabab.
1. Instead of besan, you can add powdered breadcrumbs or millet flour. 2. You can grate carrots, too. 3. Always drop one kebab into the oil, then make the patties and proceed. 4. If the first one dissolves in oil, you can add 1 tbsp of besan and proceed further. 5. The curd should be hung for at least 12 hours. 6. Finely chopped garlic and ginger can be added to the dahi ke kabab.