Dahi ke Kebab I दही के कबाब I Veg Kebab Recipe I Pankaj Bhadouria 

Dahi ke Kebab I दही के कबाब I Veg Kebab Recipe I Pankaj Bhadouria
Dahi ke Kebab is one of the most enjoyed vegetarian starter in any restaurant. It is quite easy to make a restaurant style Dahi ke Kebab at home. All you need to do is some preparation to make this veg kebab recipe at home. The preparation for the Dahi ke Kebab included hanging yoghurt for at least 7-8 hours to get ‘thaka dahi’. The rest is quite easy!
Along with all the steps for making this delicious veg kebab recipe of Dahi ke Kebab at home, I am also sharing with you how you can make an amazing green chutney to go with it!
Try out the Dahi ke Kebab and let me know how it turned out!
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Recipe :
Dahi ke Kebab
Preparation Time: 30 minutes + Hanging time
Cooking time: 10 minutes
Serves: 3-4
Ingredients:
1 kg thick yoghurt
Salt to taste
½ tsp Black pepper, crushed
2tbsp fresh Bread crumb
½ tsp cardamom powder
3 tbsp Roasted Gram flour
2 tbsp corn flour
½ cup breadcrumbs to coat
For Filling:
½ cup cashew nut
2 tbsp raisins
⅓ cup onion, chopped
2 Green chilli, chopped
¼ cup coriander leaves, chopped
Salt to taste
½ tsp red chilli powder
2 tbsp Hung curd
For Chutney:
1 bunch coriander leaves
1 inch Ginger, peeled, slice
2 Green chilli
2 tbsp roasted chana
Salt to taste
1 tbsp Oil
1 tsp Lemon juice
Method:
Hang the yoghurt in a muslin cloth for least 7-8 hours to drain out all the moisture.
Cut the sides of bread slices and make fresh bread crumbs.
Roast the gram flour over low heat for 7-8 minutes till fragrant.
Finely chop the onions and fry to a golden colour. Drain and set aside.
Mash the paneer well.
For green chutney, grind together all ingredients to a fine paste.
Remove the hung curd from the muslin cloth. Remove 2 tbsp of the hung curd. To the remaining curd, add the mashed paneer, corn flour, fresh bread crumbs, roasted besan, salt to taste, ½ tsp black pepper powder and mix well. Divide into 10 equal portions.
To the remaining hung curd, add fried onions, chopped coriander, chopped cashew, chopped raisins, salt, black pepper, red chili powder and mix well. Divide into 10 equal portions.
Stuff 1 portion stuffing into the hung curd mixture and roll to a all. Flatter the ball and roll in bread crumbs. Fry in medium hot oil till golden on both sides and remove. Serve with green chutney.
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