Dahi Ke Kebab

Ingredients

• 2 cups curd / yogurt, thick and fresh • 1 cup paneer, crumbled • ½ small onion, finely chopped • 1 inch ginger, finely chopped • 1 green chili, finely chopped • 2 tbsp coriander leaves, finely chopped • 2 tbsp dry fruits, cashews, almonds, chopped • salt to taste • ½ tsp pepper, crushed • ¼ cup bread crumbs • Oil to fry Method • Firstly, take thick and creamy curd (hung curd). • Further add 1 cup crumbled paneer. • Also add onion, ginger, green chilli, coriander leaves • Additionally add salt and crushed pepper.

• Also add bread crumbs to remove excess moisture.

• Mix well making sure the paneer and hung curd are combined well. Add coriander leaves

• Do not over knead as curd will start releasing moisture. • If the dough is too sticky, then add a tsp more of breadcrumbs to absorb moisture. • Grease both the hand with oil and prepare a ball sized patties.

• Now deep fry the patties in hot oil or shallow fry it according to preference. • Fry on medium flame, stirring occasionally. • Fry till the patties or kebab turns golden brown.

• Drain the kebab into kitchen paper to remove excess oil. • Finally, serve dahi ke kabab with pudina chutney or sauce.

PS: You can also add Besan (Gram Flour) to the mixture for binding but I prefer not to, as it takes away the focus from the hero ingredient (Dahi)