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A classic Indian appetizer- easy & quick!
Delectable dahi (yoghurt) kebabs, deep fried goodness with creamy herb yoghurt inside and crunchy on the outside.

Posted by Aditi from Cincinnati, Ohio, United States • Published See Aditi 's 7 projects »

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Next, grate the paneer into fine crumbs and mix it with the hung yoghurt.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Serve your kebabs with a fresh and refreshing cilantro mint chutney!

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