DAHI KE KABAB

To make Dahi ke Kabab, start by mixing 1.5 cups of hung curd, 200g of grated paneer, chopped green chillies, chopped ginger, coriander powder, chilli powder, and salt in a bowl. Form small flattened balls from the mixture and roll them in bread crumbs. Refrigerate for about an hour before frying. Shallow fry the kababs in oil until they are golden brown on both sides. Serve with mint or tamarind chutney for a delicious appetizer.

Yes, Dahi ke Kabab are completely vegetarian as they are made with hung curd and paneer, making them a great option for vegetarians. They are also a popular choice for gatherings and can be enjoyed by both vegetarians and non-vegetarians alike.

If you don't have hung curd, you can substitute it with Greek yogurt, which has a similar thick consistency and tangy flavor. Just make sure to drain any excess liquid from the yogurt before using it in the recipe to achieve the right texture for the kababs.

To store leftover Dahi ke Kabab, place them in an airtight container and refrigerate. They can be kept for up to 2-3 days. To reheat, you can shallow fry them again for a few minutes to restore their crispiness or microwave them for a quick warm-up.

Dahi ke Kabab pair wonderfully with mint chutney, tamarind chutney, or even tomato ketchup. The cool, tangy flavors of these chutneys complement the kababs perfectly, enhancing their taste and making for a delightful appetizer.