Dahi Kebab Recipe |Evening Snack | Easy To Cook

Ingredients for Dahi kabab

1. Fresh Dahi or curd or yoghurt-Two Cups
2. PANEER crumbled-1¼ cup 
3. Chopped cashew nuts-10 pieces
4. Onions very finely chopped-¼ cup 
5.  Ginger paste-1½ tsp
6. Chopped-2 Green Chilies 
7. Garam Masala -1 to 1 ¼ tsp
8. Coriander leaves-3 tbsp
9. Salt as needed
10. Bread Crumbs- Half Cup 
11. Maida -2 to 3 tbsps
12. Oil as needed for shallow frying

How To Prepare Dahi Kebab

Hung Curd Process 

1. Place a clean muslin cloth over a sieve or filter. Pour the curd and bring together the edges of the cloth. 
2. Then wring the cloth to drain up excess whey from the curd.
3. Refrigerate 12 to 14 hours. The whey drips and gets collected to the bowl. Hung curd is ready.
4. Place a heavy object like 2 to 3 ceramic bowls over the curd pack.

Preparation of Dahi Kebab & Frying 

1. Crumble paneer or bread crumbs and add it to a mixing bowl along with hung curd.
2. Add all the other ingredients – ginger, garlic, chilli, garam masala, onions, cashews and coriander leaves. 
3. Mix well just to make a non-sticky dough.
4. Divide the dough into equal-sized balls. Flatten them. 
5. Then roll them in besan or any flour you prefer. Shake them off gently to remove excess flour. Set aside for 5 to 7 mins.
6. Heat oil for shallow frying.
7. When the oil is just hot enough, slide the Dahi kabab one after the other. 
8. Next, fry them on a medium flame. When one side turns golden, flip them and fry on the other side as well.
9. Fry all the dahi kababs until golden and crisp.
10. Serve Dahi kabab hot with green chutney or mint chutney.

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