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Feb 22

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Dahi Kebab – Melt In Mouth Kebab

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Dahi Kebab

Creamy, delicate and melt in mouth Dahi Kebab Recipe.

Preparation time – 10 mins

Cooking time – 30 mins

Ingredients

  • Hung Yogurt (Cold) – 250gms
  • Paneer – 100 gas
  • Cheese (grated) – 1/4 Cup 
  • Brown Onions – 1/4 Cup
  • Green Chillies – 5 or to taste
  • Onion (finely chopped) – 1/4 Cup
  • Cilantro (finely chopped) – 1/4 Cup
  • Ginger (finely chopped) – 1 tsp
  • Salt – to taste
  • Garam Masala Powder – 1/4 tsp
  • All Purpose Flour – 1/4 Cup
  • Bread Crumbs – 1 Cup
  • Water – to make the batter
  • Oil – for deep frying

Process:

  • Finely chop the brown onions and keep aside.
  • Combine hung yogurt, paneer, cheese, chopped brown onion, green chillies, onion, cilantro, salt, ginger and garam masala powder in a separate bowl. 
  • Refrigerate this mixture until we are ready with the All Purpose Flour batter.
  • In a shallow bowl make a semi thick batter by combining All Purpose Flour, salt and Water.
  • Get the Hung Yogurt mixture out from the refrigerator, grease hands with oil and shape into 2 inch diameter balls.
  • Dip the balls into the batter and coat with the breadcrumbs. Repeat the same process with all the Kebabs.
  • Pop the balls into the Freezer for half an hr and deep fry in hot oil for 2 mins or until golden.
  • Serve hot immediately with Sweet and Sour Tamarind Chutney.

Notes:

  • Yogurt made from 750 ml of milk yields 250gms of Hung Yogurt.
  • Hung Yogurt should be absolutely thick and cold.
  • Freeze the kebabs for atleast half hr before deep frying to prevent from splitting.
  • These Kebabs should be fried in hot oil only otherwise they break and soak lot of oil.
  • The Kebabs get fried quickly in under 2 mins. So keep an eye an them.
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