Dahi Ke Kebab
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 133332 times
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!
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a small round kebab.
- Roll each kebeb in bread crumbs so that the kebabs are evenly coated from all sides.
- 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.
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