Dahi Kebab is a very unusual Indian appetizer, starter or snack recipe. These kebabs are made using hung curd, which is basically the strained thick yogurt.
2 cups – Curd
1 1/2 cups – Paneer (crumbed)
1/4 – Onions (very finely chopped)
1 1/2 tsp – Ginger paste
2 – Green chilies (very finely chopped)
1 tsp – Garam masala
4 tbsp – Coriander leaves (finely chopped)
Salt (as needed)
1/2 cup – Bread crumbs
2 to 3 tbsp – Cornflour
Oil (as needed)
To make hung curd
*Pour the curd in a muslin cloth and gently bring together the edges of the cloth to filter the curd.
*Drain the excess whey from curd by wrinkling the cloth.
*Let the whey drip and get collected in a bowl. Refrigerating the curd for around 10-12 hours
*Put a heavy object on the curd.
To make Dahi ke Kebab
*Mix crumbled paneer and bread crumbs with hung curd.
*Add all the ingredients – ginger paste, chilly paste, garam masala, salt, garlic and coriander leaves to the mix.
*Mix them well and a non-sticky dough.
*Make small equal balls from the dough and flatten them.
*Roll these balls in cornflour, and shake them gently to get excess flour off. Leave them aside for 7-9 minutes.
*Heat up some oil to fry the kebabs.
*Fry all the kebabs until they turn golden and crisp.
*Serve them hot with green chutney or homemade imli chutney.