Dahi Kabab Recipe: A quick and easy recipe for creamy cutlet patties made with yoghurt and crumbled paneer It is an excellent party starter or appetiser snack recipe with a crisp and flaky exterior and a moist and creamy interior. It is typically served with a spicy green or mint chutney, but it can also be served without any additional accompaniments
Kabab or cutlet recipes are among the most popular and sought-after snack recipes in India. It is typically prepared with potatoes or a combination of vegetables, which gives these cutlets an ideal texture and flavour. It can, however, also be made with wet ingredients and hung curd. One such popular snack is kabab or dahi cutlet, which is known for its creamy texture.
To be honest, I love cutlet recipes, especially the mixed vegetable cutlet with spicy coconut chutney. I, on the other hand, am a huge fan of this dahi ke cutlet. The combination of paneer and moisture-free yoghurt is especially delicious. It melts in your mouth while still having that crunch from the breadcrumbs. I usually make these patties ahead of time and freeze them, then deep fry them in hot oil whenever I need them. Freezing the cutlet in the refrigerator helps to set it with all of the moisture absorbed. You can do the same thing, or you can prepare it and freeze it for 30 minutes before deep frying. You can serve it with a variety of spicy condiments, as shown in this video post, or with any spicy ketchup.
Additionally, some additional tips, suggestions, and variations to the dahi ke kabab recipe First and foremost, the yoghurt or curd used in this recipe must be moisture-free hung curd. You can either buy full cream thick Greek yoghurt or make your own. In either case, hang it in a cloth for 2-3 hours to allow all moisture to drain. Second, I combined paneer crumble with hung curd, which should help absorb moisture. However, boiled potatoes can be added for the same purpose as well as for texture. Finally, be cautious when deep frying these fritters because they may ooze out or explode. Deep fry these in small batches in hot oil, removing them immediately once the colour changes.
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Dahi Kabab recipe
- 3 cup curd (thick)
- 1 cup paneer (grated)
- 3 tbsp onion (finely chopped)
- 1 inch ginger (finely chopped)
- 2 chilli (finely chopped)
- 2 tbsp cashew (chopped)
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp pepper powder
- 1/2 tsp salt
- 2 tbsp coriander (finely chopped)
- 2 tbsp besan / gram flour (roasted)
- 1 cup breadcrumbs (for coating)
- oil (for frying)
Step-by-step photo instructions for making dahi ke kabab:
- First, wrap 3 cup curd in a clean white cloth.
- Set aside for 4 hours with a heavy object on top to strain off excess water.
- Place the hung curd in a large mixing bowl.
- Add 1 cup paneer, 3 tbsp onion, 1 inch ginger, 2 chillies, and 2 tbsp cashews
- Also add 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp pepper powder, and 1/2 tsp salt
- Add 2 tbsp coriander and whisk to break up any lumps.
- Add 2 tbsp roasted besan and continue to mix until everything is well combined.
- Form a small ball of the mixture into a cutlet.
- Roll over breadcrumbs to coat evenly.
- Freeze for 1 hour, or until slightly firm.
- Now deep fry in hot oil with a medium flame.
- The kebab immediately turns golden brown.
- Gently fry it on both sides until golden brown and crisp.
- To remove excess oil from the kebab, drain it.
- Finally, serve the dahi ke kebab with the green chutney.
- First, make sure to add besan as needed to aid in binding.
- Otherwise, the mixture will break while frying if the water is not completely removed.
- Additionally, fry in hot oil to avoid dahi melting and oozing out.
- Finally, when the curd is fresh and thick, the dahi ke kebab recipe tastes fantastic.
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