On my recent trip back home, to India, I tried Dahi Kebabs for the first time and wow?! these delicious kebabs melt in your mouth with every bite! The kebabs are stuffed with a spiced yogurt and paneer(cottage cheese) mixture making them soft and creamy with a hint of spice. This dish definitely won me over and I wanted to recreate it and share it with you guys.
Prep time: 12 hours Cook time: 30 min Serves: 2-3
For the filling
1 cup hung curd
½ cup paneer crumbled
1 inch grated ginger
2 thinly sliced green chili
1 tbsp chopped coriander
½ cup Breadcrumbs
¼ cup chopped onion
2 tsp garam masala
Cashew powder of 5-6 cashews (optional)
Salt to taste or 1/2 tsp
½ cup Besan (Gram flour or Chickpea flour)
2 cups of Oil for shallow frying
Start by keeping about 2 cups of whole milk yogurt in a sieve covered with a paper towel or muslin cloth over a bowl overnight. We need to drain the water out of the yogurt to get the creamy texture. When the water has drained from the yogurt we get about 1 cup of hung curd.
In a bowl mix all the ingredients for the filling and make medium sized balls. If the mixture does not stay in the shape of the ball then add some more breadcrumbs.
In a deep pan heat the oil and keep the flame on a low to medium temperature. While the oil is heating up, flatten the kebab balls into the shape of a patty. Once the oil is hot enough then lightly pat them in besan (chickpea flour) and shallow fry them.