About
A classic Indian appetizer- easy & quick!
Delectable dahi (yoghurt) kebabs, deep fried goodness with creamy herb yoghurt inside and crunchy on the outside.
Tags
-
mowi m. favorited Dahi Kebabs (Yogurt Kebabs)
03 May 09:54
-
May L. added Dahi Kebabs (Yogurt Kebabs) to Food
25 Jan 21:32
-
Pimke added Dahi Kebabs (Yogurt Kebabs) to Essen
20 Jan 21:25
-
Aditi published her project Dahi Kebabs (Yogurt Kebabs)
23 Jul 15:48
You Will Need
-
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!
