Go Back
Print

Dahi Ka Kebab

Course Sides
Cuisine Indian
Author Sonu & Rashmi

Ingredients

  • 1 ½ hung curd hung over night
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 tsp roasted cumin powder
  • 2 tbsp onion finely chopped
  • ½ ginger peeled and chopped
  • 1 green chilli finely chopped
  • 2 tbsp coriander roots finely chopped
  • 2 tbsp brown onions fried
  • ⅓ cup grated paneer
  • 2 tbsp grated cheese
  • 1 tbsp chickpeas flour
  • 1 cup bread crumbs
  • Oil to deep fry

Instructions

  • The most important thing to make dahi ke kebab is good hung curd,make sure your hung curd should hang overnight or at least 8 to 9 hours.You must check that all extra water has drained out from yogurt.
  • Take a medium size bowl and add hung curd to it.Now put very finely chopped onion green, chilli, ginger,coriander roots, brown onions (fried onions), grated paneer and processed cheese to the hung curd and mix the spoon.
  • Add salt (according to taste),grounded black pepper, roasted cumin powder and chickpeas flour to the kebab mixture.Give it a nice stir with the help of the spoon.
  • Make sure that your kebab mixture doesn't drop from the spoon,it should be that thick.This is the real test of the right consistency of dahi ke kebab.You can also add a little cornstarch if the mixture is not too thick .
  • Meanwhile we will put a medium size pan with enough oil to fry kebabs on a gas stove at medium low flame.
  • Spread evenly bread crumbs on a big round plate.Now make small uneven round balls from the curd mixture and drop on bread crumbs.Coat each ball nicely with bread crumbs and make round ball keeping between your both palms ,roll them very slightly and slowly to give a proper shape.
  • Around 10 to 12 balls you can make from this mixture.