Dahi Kabab Recipe
Dahi Kabab is a soft and creamy vegetarian starter made with hung curd, paneer, and aromatic spices, shallow-fried until golden and crisp.
Ingredients
Main Ingredients
- 1 cup thick hung curd yogurt
- ½ cup grated paneer
- 1 small onion extremely fine, chopped.
- Finely chopped 1 green chilli (optional)
- 2 tbsp cornflour or bread-crumbs.
- 2 tbsps roasted besan binding, optional
- Salt to taste
- Flavoring Ingredients
- ½ tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp garam masala
- 1 tbsp chopped coriander leaves.
- 1 tbsp mint leaves chopped, optional
- For Coating and Frying
- Breadcrumbs for coating
- Oil for shallow frying
Instructions
- Wrap the fresh curd in a clean cloth and let it hang for 4-5 hours to squeeze all the whey out of the curd and make it thick and creamy.
- Add the hung curd into a bowl, grated paneer, finely chopped onion, green chilli, cornflour, roasted besan, salt, spices, coriander, mint leaves; add breadcrumbs to the mix or more cornflour, in case it is too soft.
- Oil your palms, break up the mixture into portions and shape the item into small flat-shaped patties and sprinkle each kabab with breadcrumbs.
- Lastly, it is time to add oil, cook it on medium-low heat, and shallow-fry kababs, which must be turned so that they become golden brown in colour on both sides, after which they can then be put on paper towels.
Notes
- Ensure curd is completely drained to avoid breaking.
- Fry on medium-low heat for best texture.