A couple of years ago, I tasted Dahi ke Kabab at a friend’s place.  I found them a perfect option for appetizers. I was surprised to see dahi in a kabab. It looked little tricky to make. Later my daughter developed the taste for these Dahi ke Kabab. Instead of getting them from the frozen sections and warming them up in the oven, I thought of trying to make them at home. They don’t need anything special. We usually have dahi and paneer in our fridge. These are the two main ingredients for Dahi ke Kabab. Rest of the ingredients are to enhance its flavor. I have added the bread crumbs in to the mixture instead of coating them. It worked as a binding agent for curd and paneer. So, let’s get started,

Dahi ke kabab – quick and easy tea time snack

You will need:

1.Hung curd – 2 cups

2.Paneer – 1 cup, grated

3.Green chili- finely chopped

4.Ginger-Garlic paste

5.Bread crumbs-1/4 cup

6.Cornstarch – 2 tablespoons

7.Black pepper – ½ teaspoon

8.Salt – to taste

9.Cilantro

10.Oil – for frying

For Hung Curd:

1.Firstly, place a sieve in a large mixing bowl. Make sure there is enough space for water to accumulate at the bottom of the bowl without touching the sieve.

2.Place a cheese cloth or a hand kerchief into the bowl. I used a hand kerchief.

3.Pour the curd into the cloth. Get the cloth together and tie it tightly. Refrigerate it overnight. Make sure to refrigerate else the curd will turn sour. You will see there will be no water into the curd. Your hung curd is ready.

Now let’s continue,

1. firstly, take thick and creamy curd (hung curd).
2. further add 1 cup crumbled paneer.
3. Add onion, ginger, chili, coriander leaves and dry fruits.
4. Now add salt and crushed pepper.
5. Add bread crumbs to remove excess moisture. Keep some bread crumbs aside.
6. Mix well but do not over knead as curd will start releasing moisture.
7. If the dough is too sticky, then add a teaspoon of breadcrumbs to absorb moisture.
8. Grease both the hand with oil and prepare a ball sized patties.
9. Coat the patties with corn flour to remove excess moisture.
10. Deep fry the patties in hot oil. Else the curd will melt and create a mess in oil. (I have tried the shallow fry option as well. But I didn’t like it that much.)
11. Fry on medium flame, stirring occasionally.
12. Fry till the patties or kabab turns golden brown.
13. drain the kebab into kitchen paper to remove excess oil.
14. Serve dahi ke kabab with pudina chutney or sauce.