Dahi Kebab
Abhipriya Raghav
A classic, creamy, melt in the mouth kekab recipe.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine Indian
To make dahi kebabs
- 1 medium onion, finely chopped
- 2 inch piece of ginger, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp roasted besan flour
- 100 grams paneer, grated
- 40-50 grams processed cheese, grated
- 1/2 tsp black salt
- 2 tsp cumin powder
- 1 tsp garam masala
- 1 tsp cardamom powder
- 1/2 tsp pepper powder
- 2 tbsp fried onions (barista)
- salt, as per taste
- handful of coriander leaves, finely chopped
- handful of mint leaves, finely chopped
- 1/2 cup bread crumbs (or more to coat the patties)
- oil, for deep frying
To make the hung curd
Line a strainer with muslin cloth and pour 1 kg of curd onto it.
Bring the edges of the cloth together and gently wring the muslin cloth to remove the excess whey.
Let it rest on the strainer for a minimum of 5 hours or preferably overnight. Keep it refrigerated and place a bowl underneath to collect the whey.
Transfer the thick hung curd to a bowl.
To make dahi kebabs
Except for the oil and breadcrumbs, add the other ingredients listed under 'To make dahi kebabs' to the hung curd.
Mix everything together using your hands or a spatula.
Make patties of equal size and roll them in the breadcrumbs to coat it evenly on all sides.
Similarly, make patties with rest of the curd filling and coat them in breadcrumbs. At this time, you can either freeze them for future use or fry them immediately.
Heat oil in a kadai for deep frying. When it is hot, add the patties to the oil and fry them until golden brown from all sides. Drain them onto a plate.
Serve hot with green chutney.
- After draining the whey, 1 kg of curd yielded about 400 grams of hung curd.
- Instead of normal curd, you can also use greek yogurt.
- Make sure all the whey is drained out before using the hung curd.
- If there is excess whey, then the kebabs will soak up the oil when frying. Also, it will be difficult to bind the kebabs.
- If it is difficult to bind the kebabs, then add some more besan to it.
- Paneer and cheese are added to make the kebabs extra creamy.
- You can also freeze the kebabs after coating them with the breadcrumbs.
- If you are freezing the kebabs, then take it out of the refrigerator 15-20 minutes before frying them.
Keyword appetizer, cheese, curd, dahi, indian, kebab, paneer, snack