Creamy yogurt infused with aromatic spices, transformed into delectable fried kababs. A delightful blend of textures and flavors in every bite
:
500 grams hung curd (strained Curd (Dahi))
130 grams grated paneer (cottage cheese)
70 grams finely chopped onions
70 grams finely chopped bell peppers (any color)
70 grams finely chopped coriander leaves
30 gramss besan (gram flour)
15 grams ginger garlic paste
6 grams cumin powder
6 grams coriander powder
5 grams garam masala
5 grams red chili powder (adjust to taste)
15 grams Salt
Oil for shallow frying
Instructions:
**1. Prepare Hung Curd:**
1. Take regular Curd (Dahi) and tie it in a muslin cloth or a clean kitchen towel.
2. Hang the cloth to allow excess water to drain, leaving behind thick hung curd.
**2. Mix Ingredients:**
1. In a bowl, combine hung curd, grated paneer, finely chopped onions, bell peppers, coriander leaves, besan, ginger garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt.
2. Mix all the ingredients well to form a uniform mixture.
**3. Shape the Kebabs:**
1. Grease your palms with a little oil. Take a small portion of the mixture and shape it into a round or oval kebab.
2. Repeat the process until all the mixture is used.
**4. Shallow Fry:**
1. Heat oil in a pan for shallow frying.
2. Place the shaped kebabs in the pan and cook until they are golden brown and crispy on both sides.
**5. Serve:**
1. Remove the kebabs from the pan and place them on a plate lined with a paper towel to absorb excess oil.
2. Serve the Dahi Kebabs hot with mint chutney or your favorite dip.
Note:
You can customize the spices and vegetables according to your taste preferences.
Adjust the quantity of besan to achieve the desired consistency for shaping the kebabs.
Enjoy these creamy and flavorful Dahi Kebabs as a delightful vegetarian appetizer!
