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-2 cups curd or 3/4 cups hung curd
-1/2 cup paneer/cottage cheese
-1 onion, very finely chopped or grated
-1 carrot, finely grated (optional)
-2 tablespoon cashews, chopped
-2 green chilies finely chopped
-2 tablespoon finely chopped coriander
-2 tablespoons roasted chickpea flour/Sattu
-1 tablespoon garam masala
-1 teaspoon black pepper powder
-Salt to taste
-1/4 cup fine semolina to coat the kebab
-Oil for deep frying
- In a mixing bowl, combine hung curd, paneer, finely chopped onion, grated carrots, chopped cashews, finely chopped green chili, and coriander.
- Blend the mixture thoroughly. Then, incorporate salt, black pepper powder, garam masala, and sattu or roasted chickpea flour. Ensure all the ingredients are well combined.
- Do a taste test at this stage and add seasonings if required. Divide the mixture into 5-6 equal portions.
- Take one portion and roll it in your palms and flatten slightly to give a patty shape.
- You can keep it ball shape or make elongated rolls also if you wish.
- Take semolina in one plate and coat each patty on it from all sides, tap it well to remove the excess semolina, and keep it on a plate.
- Refrigerate them for some time and after that add them to the hot oil to get a golden fried colour.
- Make all the patties similarly. Heat enough oil in a wok and when it is really very hot, lower the flame and slide in a single dahi kebab into it to check whether it comes out well.
- Fry the kebab on medium heat until it is golden brown from all sides.
- Fry all the kebabs similarly. Make sure you do not overcrowd them in the frying wok.
- Remove the fried kebabs using a slotted ladle on an absorbent paper or kitchen towel.
- Serve the delicious Dahi Ke Kebab with Coriander Chutney and some salad and enjoy with your loved ones.
Let's delve into some Curd-based recipes, perfect for the summer season.
Hung curd is an excellent way to add nutrition and taste to your meals in summer.
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