DAHI KE KABAB

Name: DAHI KE KABAB
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1.5 cup Hung Curd; 200 g Paneer; 2 Green Chillies (chopped); 1 tbsp Chopped Ginger; 1 tsp Coriander Powder; 1 tsp Chilli Powder; Salt to taste; 3 tbsp -4 tbsp Roasted Besan; Coriander Leaves; Oil; Bread Crumbs

by Avneet Anand (@avneetanand)

5.0

From 1 rating

Prep Time

20min

Cook Time

10min

Total Time

30min

Indian Appetiser Snack Side Vegetarian

Dahi ke kabab, also known as yogurt kabab, is a popular vegetarian appetizer or snack in Indian cuisine.

Dahi ke kababs are not only visually appealing but also offer a burst of flavors with each bite. The hung curd lends a creamy and slightly tangy taste, complemented by the subtle sweetness...

Ingredients

6 Servings

1 1/2cup
Hung Curd
200g
Paneer
2
Green Chillies (chopped)
1tbsp
Chopped Ginger
1tsp
Coriander Powder
1tsp
Chilli Powder
Salt to taste
3tbsp
-4 tbsp Roasted Besan
Coriander Leaves
Oil
Bread Crumbs

How to make DAHI KE KABAB

Take a bowl add hung curd, paneer and all the spices. Mix it all together.
Make small flattened balls from this dahi batter.
Roll these flattened pieces in bread crumbs.
Keep these in fridge for 1hour before frying.
Gently place these flattened round pieces in the pan and shallow fry them. Make sure you Fry them from both the sides till they change the colour to golden brown.
Serve these Dahi ke Kabab with chutney n enjoy 😉

Tips & Tricks

If the batter is still sticky you can add more roasted besan to it.
Take curd or yogurt in any muslin cloth. Keep a heavy object over it. The curd will drain out all the water from it. This process takes about 4-5 hours. When all the water is drained out your hung curd is ready.