Dahi Ke Kebabs
Servings: 14 yield(s)
Prep Time: 180 mins
Cook Time: 30 mins
Total Time: 210 mins
Ingredients
  • 2 cup Hung Curd
  • 1 cup Grated Paneer
  • 5 tbsp Roasted Gram Flour (For binding)
  • 3 tbsp Cornflour
  • 3 tbsp Cashew Powder (Optional)
  • 1 tbsp Grated Ginger
  • 1 qt Green Chilli (Finely Chopped)
  • 1 tbsp Coriander Leaves (Finely Chopped)
  • 2 tbsp Sweet Corns (Boiled and Coarsely Blended)
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper Powder
  • 1 pinch Garam Masala
  • 1 qt Non Stick Pan
  • 1/2 cup Oil (For pan frying the kebabs)
Instructions
    For Preparing Kebabs
  1. Hung the curd for 2 hours before preparing the kebabs.
  2. In a large mixing bowl add the hung curd, grated paneer, grated ginger, blended sweet corns, finely chopped green chili, roasted gram flour, salt, black pepper, cornflour, and cashew powder.
  3. Mix all well with a hand whisker.
  4. Grease your palms with little oil before taking the mixture for making Kebabs.
  5. Now take a small portion of the mixture and give them the shape of a tikki.
  6. Make all the kebabs according to step 3-4.
  7. Now take a plate and sprinkle some cornflour on the plate.
  8. Place the kebabs on the plate one by one that you are preparing.
  9. Place Keep them in the freezer for 45-50 minutes before shallow frying them.
  10. Take a non-stick pan and add oil in it to shallow fry the kebabs.
  11. Add some kebabs in the frying pan. Keep the remaining back in the freezer.
  12. Take out as and when required to shallow fry them. Repeat Step No. 10 till all the kebabs get cooked.
    13. For Preparing Dip
  13. Take some curd and whisk it with a hand whisker.
  14. Add some Mint mayonnaise in it as per your taste.
  15. Add 1 tsp of plain mayonnaise also in it.
  16. Add salt and black pepper powder as per taste.
  17. You can also add some dry mint leaves crushed into powder form in this dip.
    18. Serving Of The Dish
  18. Serve hot and tasty kebabs with the dip immediately.
Recipe Notes

  1. Hung the curd in a white muslin cloth for at least 2 hours before making the dish. You can keep the curd hung in the fridge for 2 hours during the summer season.
  2. In this dish, we are using Roasted Gram Flour and Cornflour in binding the kebabs.
  3. You can also add finely chopped carrot, onion, capsicum, bell peppers in it while making the kebabs as per your taste.
  4. Cashew Powder enhances the taste of the kebab and it also adds richness to the recipe.