Dahi ke Kebab (Yogurt Cutlets)

In a mixing bowl, add hung curd, onion, green chillies, red chilli flakes, roasted cumin powder, black salt, salt and coriander leaves.

Add grated paneer and cheese (if using), along with roasted gram flour. Mix nicely until the mixture binds well. Ensure it doesn’t fall from a spoon.

Grease your hands lightly with oil, take small ball-sized mixtures and shape them to make a disc-like shape.

Roll the kebabs in bread crumbs, coating them from all sides. Refrigerate the kebabs for 15-20 minutes to firm them up.

Heat oil in a frying pan over high heat.

Once the oil is hot, place the kebabs (in batches) in it and fry until they turn golden brown from all sides.

Using a slotted spoon, transfer the kebabs to a plate lined with a paper towel to remove excess oil.

Serve the Dahi ke Kebabs hot, accompanied with green chutney or ketchup. Enjoy!