A classic Indian appetizer- easy & quick!
Delectable dahi (yoghurt) kebabs, deep fried goodness with creamy herb yoghurt inside and crunchy on the outside.
You Will Need
For the hung yoghurt: Strain regular yoghurt through a muslin cloth and allow it to stand at room temperature in the muslin cloth for at least 3-4 hours so that all the water from the yoghurt drains out. Three cups of regular yoghurt should yield one cup hung yoghurt.
Once the hung yoghurt is ready take it out of the muslin cloth and keep it in a bowl. If you are not using the hung yoghurt immediately, refrigerate it until use.
Next, grate the paneer into fine crumbs and mix it with the hung yoghurt.
To this add in the onion, mint, cilantro, green chili, ajwain, salt, garam masala, coriander powder and a tablespoon bread crumbs. Mix this well and adjust salt according to taste.
Make about 8-9 balls of the yoghurt mix and using your palms, flatten them slightly to form small flat kebabs. Coat the kebabs in the bread crumbs.
You can either deep fry these or shallow fry them in a non-stick pan. We tried both ways and found that deep frying works better. We fried these for about 4 minutes with the oil at 350 F.
Serve your kebabs with a fresh and refreshing cilantro mint chutney!