Dahi ke Kabab

  • Recipe
    : Dahi ke Kabab
  • Chef
    : Ruchi
  • Serving
    : 4 Persons
  • 3 cups of KDD yogurt
  • 1 medium onion finely chopped
  • 1 inch ginger finely chopped
  • 2 to 3 green chilies finely chopped
  • 1/2 tbsp of red chili powder
  • 1/4 tbsp of garam masala
  • 1/2 tbsp of dry fenugreek leaves
  • Salt
  • 2 tbsp Fresh coriander leaves chopped
  • Oil for frying
  • 1 cup corn starch
  • 100 gms of paneer grated
  1. Hang the yogurt in a muslin cloth or put it in a fine sieve so as to drain all the water
  2. Take the hung yogurt in a bowl .
  3. Add the onion, green chili, ginger, paneer, salt, garam masala , fenugreek leaves and coriander leaves.
  4. Mix well, if the mixture is wet then add a few spoons of cornstarch powder.
  5. Divide the portion into 12 equal balls.
  6. Dampen your hands and roll the mixture into kabab sizes and them dust them with corn flour.
  7. Heat sufficient oil in a kadhai and deep fry the kebabs until golden brown .drain on absorbent paper.
  8. Serve hot with mint chutney.
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