Dahi Kebabs

These kebabs made out of hung curd is quite a unique concept I came across. The crispy and crunchy texture on the outside and creamy and soft texture in the inside which melt in your mouth will keep you wanting for more.

Bread crumbs and roasted gram flour (besan) is used for the binding. You can deep or shallow fry them. They make great appetizers to serve for parties.

And now before I go on with how wonderful these kebabs are I shall leave you with recipe and let you decide the rest.

PREP TIME	COOK TIME	TOTAL TIME
Overnight+ 30 mins	5 mins	Overnight+ 35mins

Serves:-  2-3 Serves
INGREDIENTS:-

• Hung curd (yogurt) - 1 Cup
• Bread Crumbs - 1 Cup for the binding and some for the outside coating
• Roasted gram flour/ Besan - 1 and 1/2 tbsp
• Oil - 1 tbsp and 4-5 tbsp for shallow fry and more if you want to deep fry
• Garlic - 1 tbsp, finely chopped
• Ginger - 1 tbsp, finely chopped
• Onions - 2 small, finely chopped or 1 if medium sized
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves - 1/4th cup
• Green chillies - 1-2 tsp, finely chopped
• Grated Indian cottage cheese/ Paneer - 1/4th Cup (optional)
• Salt and pepper - for taste

METHOD:-

• Hang the yogurt in a muslin or cheese cloth in your refrigerator. You can place a sieve over a bowl and on the sieve place the muslin cloth filled with yogurt. Place this in the refrigerator overnight. Do not hang the curd outside especially during summers, as they can turn sour and spoil the taste of the kebabs.
  
• The next day take the hung curd, place it in the bowl and keep it in the refrigerator till you prepare the rest of the stuffing. 
  
• Heat oil in a pan, and add the garlic, ginger and green chillies. Fry for a few seconds.
  
• Then add the onions, and fry till they turn translucent.
  
• Add the roasted cumin powder, garam masala and fresh coriander leaves, salt and pepper and take it off the gas.
  
• Mix this onion mixture with the hung curd and add grated paneer. Adding paneer is optional.
  
• Add in the roasted gram flour/besan and more than half the bread crumbs, reserving some of the crumbs for the outside coating.
  
• Shape the mixture into balls of desired shape and roll them in the bread crumbs and place them in a plate. Refrigerate these balls in the fridge till the oil heats. Refrigerating them for half an hour makes the kebabs more crispier.
  
• Shallow fry or deep fry these kebabs in a nonstick pan. I prefer shallow frying them. Remove and place them on a plate lined with tissues.
• Serve them with ketchup or green chutney.