Dahi kabab recipe | Dahi ke kabab recipe | How to make curd kebab

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Make hung curd first if you don't have it: set a strainer over a large deep bowl and line it with thin muslin or cheesecloth. Pour in the curd, gather the cloth edges and wring out the whey.
2. Place 2 to 3 heavy bowls or a heavy object on top of the yogurt, then refrigerate for 12 to 14 hours until the whey has drained into the bowl and the curd is firm.
3. Crumble the paneer into a mixing bowl and add the hung curd.
4. Add the ginger, garlic, chilli, garam masala, onions, cashews and coriander leaves, and mix into a non-sticky dough. If it is still sticky, add more bread crumbs.
5. Divide the dough into equal balls and flatten each one.
6. Roll each in besan or another flour, shake off the excess, and rest for 5 to 7 minutes.
7. Heat oil for shallow frying. To test, drop in a small piece of the mixture: it should sizzle and rise without browning.
8. Lower the kababs into the oil one at a time over medium heat. Leave them undisturbed for a few minutes, then flip when one side is golden and fry the other side.
9. Fry in batches until golden and crisp on all sides.
10. Serve hot with coriander, green or mint chutney.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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