Step-by-step
1
firstly, take 3 cup curd and tie in a clean white cloth.
2
place a heavy object on it to strain off excess water, and keep aside for 4 hours.
3
transfer the hung curd into a large bowl.
4
add 1 cup paneer, 3 tbsp onion, 1 inch ginger, 2 chilli, and 2 tbsp cashew.
5
also add ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp pepper powder, and ½ tsp salt.
6
further, add 2 tbsp coriander and mix using a whisk to break any lumps.
7
also, add 2 tbsp roasted besan and continue to mix combining everything well.
8
take a small ball-sized mixture and shape to the cutlet.
9
roll over breadcrumbs for uniform coating.
10
freeze for 1 hour or until it turns firm slightly.
11
now deep fry in hot oil, keeping the flame on medium.
12
immediately, the kebab turns golden brown. so gently fry on both sides until it turns golden brown and crisp.
13
drain off kebab to remove excess oil.
14
finally, enjoy dahi ke kebab with green chutney.
Video
Notes
- firstly, make sure to add besan as required as it helps in binding.
- it’s always good to strain off the water completely, or else the mixture will break while frying.
- additionally, fry in hot oil else there are chances for dahi to melt and ooze out.
- finally, dahi ke kebab recipe tastes great when the curd is fresh and thick.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dahi-ke-kabab-recipe-dahi-ke-kebab/