Dahi ke kebab a popular vegetarian starter served with mint or coriander chutney. Hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. This trio is perked up with herbs, masalas and cashewnuts. Let us see the procedure of making this recipe at home.
1/2 cup hung curds
1 1/4 cups grated paneer
3 tbsp chopped cashewnuts
2 tbsp finely chopped coriander
5 tbsp bread crumbs
1 tsp chilli powder
1 tsp garam masala
2 tsp finely chopped green chillies
Salt to taste
Bread crumbs for rolling (You can also use cornflour)
Oil for deep-frying
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round kebab.Roll each kebab in bread crumbs so that the kebabs are evenly coated from both the sides.
- Heat the oil in a deep non-stick kadhai and deep-fry 2 kebabs at a time till they turn golden brown in colour from both the sides.
- Drain on an absorbent paper. Serve immediately with green chutney.
Hang the curd as mentioned for at least 2 hours until you get a thick, sticky resulting mixture. To this, add the rest of the ingredients to make a thick paste-like batter. Don’t add any water – if you find the mixture too thick, add milk by the tsp and if you find it too thin, add roasted gram flour.