Dahi Kebab

Dahi Kebab 

"Dahi" means curds in Hindi, so yes these kebabs are made of hung curds. These Nawabi-style kebabs are delicate and have an absolute melt-in-the mouth texture. 

 

Dahi Kebab are vegetarian kebabs and are rich in protein and make for an excellent starter. The only tricky part while making these kebabs is shaping them as we use very little to no binding agent.

Ingredients 

2 cups thick curds (Greek yogurt)

2-3 finely chopped green chillies

few sprigs coriander leaves finely chopped

few sprigs mint leaves finely chopped

5-6 tablespoons of grated paneer (our binding agent)

1 teaspoon garam masala

1 teaspoon anardana powder (dried pomogranate seeds powder)

1/2 teaspoon chat masala

1/2 teaspoon white pepper powder

salt to taste

Ghee to shallow fry

 Recipe 

1) Take a muslin cloth and place it on a large sieve, now place this sieve over a bowl. Add the curds to this cloth and tie a loose knot and leave it on the sieve over a bowl. Place this in the refrigerator overnight or atleast 4 hours.

2) all the water from the curds would be drained through the cloth, sieve and collected in the bowl. Your hung curds is now ready to be used.

3) In a fresh bowl take the hung curds and use a fork to smoothen it and add the rest of the ingredients and mix well.  

4) grease your palm with a little ghee and form the kebabs gently.

5) shallow fry these on a skillet/tawa with a little ghee on either side, until they are slightly crisp on the outside. Serve with mint chutney.

 6) P.S. i have just used paneer as a binding agent to keep it authentic. However, when you have these at restaurants they roll these in refined flour before shallow frying on the skillet.