Dahi Ke Kababs
Crispy and soft yogurt, paneer kababs, makes delicious appetizers.
Ingredients
- 300 g yogurt hung overnight
- 100 g grated panner
- 2 tsp ginger minced
- 1 tsp green chilies minced
- 2 tsp cumin coriander powder
- 2 tbsp besan/gram flour roasted
- 1 tsp oil
- 1 tsp mustard seeds
- chopped cilantro
- salt as per taste
- 1 c breadcrumbs
- oil for frying
Instructions
Hung yogurt
- Take a deep bowl, place a strainer lined with a cheese cloth on top of the bowl. Place the yogurt in the strainer, tie a lose knot of the cheese cloth and let the bowl/strainer sit in the fridge overnight. Note: the strainer should not touch the bottom of the bowl.
Kababs
- Hung yogurt overnight to get best results.
- Transfer the yogurt in large bowl. Add paneer, ginger, green chilies, cumin coriander powder, salt (as per taste) and besan.
- In a mini pan heat 1 tsp of oil, once the oil is hot add mustard seeds; let them splutter.
- Add the oil mix to the to yogurt mix, add fresh coriander and give everything a good mix.
- Keep breadcrumbs in a wide bowl aside while shaping the kababs.
- To shape the kababs, take 1/4 cup of the mix, rolls it in your hand and flatten it.
- Cover the flatten kababs evenly with breadcrumbs, place it on a flat tray.
- Repeat for the process for rest of the mix.
- Freeze the kababs for 30-45 minutes before they are ready to be fried.
- In a wide cooking bowl heat the oil on a medium heat.
- Once the oil is hot, remove the kababs from the freezer and deep fry them.
- The kababs should turn brown immediately; if not, let the oil heat more.
- Drain the excess oil.
- Enjoy the kababs warm with green chutney.