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Dahi kebab| Dahi Kabab | Restaurant Style Dahi kebab

Starters | vegetarian

  • Prep Time 15 Mins
  • Cook Time 15 Mins
  • Resting Time 180 Mins

Ingredients

  • 1/2 litre Thick and Sweet curd
  • 1 tbsp Green Chilli (Grated)
  • 1 tbsp Onions (Finely chopped)
  • 1/2 tbsp Ginger (Finely Chopped)
  • Salt (To taste)
  • 1/2 tbsp Chat Masala
  • 2-3 tbsp Chana Dal Powder (Roasted)
  • 1/2 Cup Paneer (Grated)
  • 1/2 Cup Processed Cheese (Grated)
  • 1 1/2 Cup Bread Crumbs
  • Oil (For frying)
  • 2 tbsp Coriander leaves(chopped)

Instructions

  1. Take the sweet, fresh curds onto a muslin cloth and tie it into a tight bundle to squeeze out the moisture. Keep the muslin bundle in a colander on a plate and put some weight on it to press down. Leave this in a fridge for 2 -3 hours or even overnight. The curds will remain fresh and not ferment.
  2. Take out the solidified curds. It now looks like Paneer. Add all the ingredients and ½ cup of Bread Crumbs and mix well using a spoon.
  3. Take a big lemon- sized ball of the curd mixture and pat it down into a disc shape. Roll it gently in the rest of the bread crumbs.
  4. Once all the Kababs are shaped and well- coated with the bread crumbs, leave them in the fridge for at least an hour to become firm.
  5. Take out the Kababs from the fridge after one hour, and fry to a nice brown colour in a pan with sufficient oil on medium flame.
  6. Serve with Mint (Pudina) Chutney. Please note that these Kababs are best when eaten hot.