Dahi Ke Kebab


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Kebabs made from curds? this is a strange concept for most people and it was for us too until we tasted them! these tangy kebabs that are a mughlai specialty taste as unusual as they sound. Paneer is used to balance the tanginess of the curds and bread crumbs is used to help bind the ingredients. Coating the kebabs before deep-frying makes them crisp. Traditionally ghee is used for deep-frying kebabs however oil has been used in this recipe. You can mix a few spoons of ghee with the oil to provide a lovely flavour. This unique kebab is coated with a spicy masala after deep-frying to add extra zing!

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Preparation Time: 
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Makes 8 kebabs
Show me for kebabs


For The Kebabs
1/2 cup hung curds (chakka dahi)
1 1/4 cups grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1 tsp garam masala
1 tsp chilli powder
a pinch sugar
salt to taste
3 tbsp cashewnuts (kaju) , broken into pieces
3 tbsp bread crumbs
1/2 cup fried onions

Other Ingredients
bread crumbs for coating
oil for deep-frying

For Serving
green chutney

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a small round kebab.
  3. Roll each kebeb in bread crumbs so that the kebabs are evenly coated from all sides.
  4. Heat the oil in a kadhai and deep-fry the kebabs a few at a time. Drain on an absorbent paper and serve hot with green chutney.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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