Dahi Kebab
Crispy on the outside and melting in mouth soft on the inside, these Dahi Kebab is a North Indian vegetarian specialty. It's unlike any variety of veggie kebabs/ patties you had. And if you never tried Dahi Kebabs before, it's time you check the detailed VIDEO and try this delicious treat.
Ingredients
- 1 and ¼ cup thick plain yogurt
- 6 oz/ 170 g paneer (grated)
- 15 to 20 fresh mint leaves
- 6 cilantro springs (use stems and leaves)
- 15 cashews
- 1 teaspoon ghee
- ¼ cup rice flour
- ½ cup bread crumbs (¼ cup will be used to coat before frying)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- salt to taste
- ½ teaspoon sugar
- 1 teaspoon dry mango powder
- ⅓ cup fried onion
- oil to shallow fry the kebabs
Instructions
- Layer a muslin cloth on a colander and drop the thick yogurt on it. Bring the edges of the cloth and squeeze out the excess water. Tie the cloth around the yogurt and leaves it in fridge overnight to drain out more water.
- Next day, when you are ready to prepare the Dahi Kebabs, start by finely chop the cilantro and mint together.
- In a skillet, add the ghee and toast the cashew for 1 minute. Transfer the cashew to a chopping board and when it has cool down enough to handle, finely chop the cashew. Don't use a blender as it will turn into a paste. You want it to be finely chopped.
- In a mixing bowl, add the hung yogurt, chopped herbs, chopped cashew, all the spices mentioned, rice flour, salt, sugar and ¼ cup bread crumbs.
- Crush the fried onion with your hand and add that too.
- Now mix it all together. It will feel a little sticky, but you should be able to shape the kebabs.
- Once you mixed everything, wet your hand and start making bite size kebabs/patties.
- Scatter ¼ cup bread crumbs on a plate to coat the kebabs before frying.
- Place a heavy bottom skillet and medium heat and pour enough oil to shallow fry the dahi kebabs.
- Coat the kebabs gently all around in the bread crumbs and place it carefully on the skillet. Do not overcrowd the skillet as you fry the kebabs.
- The kebabs are fragile, so be carefully as you flip. Fry the kebabs for 2 to 3 minutes on each side.
- Enjoy the dahi kebab warm with some dip of your choice, or pair with salad to make it a complete meal.
Video
Notes
Can you add vegetables to the Kebab?
You definitely can, but I avoid, as I want the taste of yogurt with paneer to show off. You can add veggies, make sure you grate finely. The mixture of this kebab is sticky and fragile to shape. That is how you want, so you get the soft interior texture of the kebab. So keep that in mind when you add veggies.Reheating the left over Dahi Kebabs
To reheat the left over dahi ke kebabs, just brush little oil on a skillet at medium heat and layer the kebabs. Let it warm for 2 minutes on each side. Because of the super soft texture of these kebabs, if you microwave it, then it turns soggy.Nutrition
Serving: 1gCalories: 168kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 14mgSodium: 266mgFiber: 2gSugar: 2g