Make this traditional vegetarian Dahi Ke Kabab that is perfectly crisp on the outside and soft on the inside. It is an excellent party starter or appetiser snack recipe which has a crisp and flaky texture on the outside and is moist and creamy on the inside.
Dahi Ke Kabab is typically served with a spicy green or mint chutney but can also be served as it is without any particular sides to it. It is extremely flavourful and is made using hung curd mixed with some grated paneer.
The slight tanginess from the hung curd and the flavours from the different spices added make these kababs flavourful and delicious. The melt-in-the-mouth texture is surely going to make you fall in love with this.
Dahi Ke KababCourse: MainCuisine: IndianDifficulty: Easy
A flavourful and melt-in-the-mouth texture Dahi Ke Kababs
Thick Curd – 2 cups
Paneer – ¾ cup (100 gms), grated
Onion – 1 small, finely chopped
Green Chilli – 2, finely chopped
Ginger – 1-inch piece, finely chopped
Coriander Leaves – a small bunch, finely chopped
Common Salt/Sendha Namak – ½-¾ tsp
Pepper Powder – ¼ tsp
Cumin Powder – ½ tsp
Garam Masala Powder – ½ tsp
Roasted Gram Flour – 2 tbsp
Bread Crumbs – for coating
Oil for pan frying
- Place a sieve lined with a muslin cloth on top of a bowl and add the curd to it. Tie the cloth tight and leave it on the sieve to let the whey strain out. You can plate a plate on top of it with some weight on it and then leave it in the refrigerator for a couple of hours. To the hung curd, add the grated paneer, onion, green chili, ginger, coriander leaves, salt, pepper powder, cumin powder, garam masala powder and roasted gram flour and mix well. Shape these into small balls and then flatten them a little. You can grease your palms while shaping the kababs. Coat the kababs with bread crumbs.
- The kababs can be refrigerated at this point. Heat a little oil in a pan and then shallow fry the kababs in hot oil on medium heat till they are a nice golden-brown color on both sides.
- Serve hot with some green chutney.