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Dahi ke Kebab/Yogurt fritters

Cooking Method
Cuisine
Difficulty Intermediate
Time
Prep Time: 30 min Cook Time: 20 min Total Time: 50 mins
Servings 4
Best Season Suitable throughout the year
Description

Indian Kebabs have a lot of influence from the Mughlai cuisine. Dahi ke Kebab are soft and creamy with the crunchy stuffing of nuts and dry fruits. 

Ingredients (Makes - 8-10 pieces)
    Outer Layer
  • 1 cup Hung curd
  • ½ cup Cottage cheese/Paneer (grated)
  • ½ cup Gram flour/Besan
  • ½ cup Corn flour
  • ½ Tsp. Chili powder
  • ½ Tsp. Cardamom powder
  • ¼ Tsp. Cinnamon powder
  • ¼ Tsp. Tbsp. Clove powder
  • ½ Tsp. Garam masala
  • Salt to taste
  • Stuffing
  • 1 Tbsp. Cashews (chopped)
  • 1 Tbsp. Raisin (chopped)
  • 1 Tsp. Almond (chopped)
  • 1 Tsp. Pistachio (chopped/paste)
  • ½ Tsp. Ginger (finely chopped)
  • ½ Tsp. Chili (finely chopped)
  • 1 Tbsp. Coriander (finely chopped)
  • For the Kebab
  • Corn flour/All-purpose flour
  • Oil for frying/shallow frying
  • Green chutney to serve
Instructions
    Outer Layer
  1. Lay a muslin cloth over a bowl and pour the yogurt into it. Pick up all the 4 edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture around 4-5 hours.

  2. Take hung yogurt in a bowl and add gram flour, corn flour, red chili powder, cardamom powder, cinnamon powder and clove powder, garam masala powder and salt and mix well into dough. You can refrigerate the dough if you dough is too sticky and difficult to make the balls.

    Adjust the quantity of Gram flour/Besan, Cornflour and Paneer to make perfect consistency Kabab dough.
  3. Stuffing
  4. Finely chop the stuffing ingredients.

  5. In a bowl, add chopped cashew, pistachio, almond, raisin, ginger, green chili and coriander and mix well. Keep aside.

  6. For the Kebab
  7. Divide into 8-10 equal portions and fill each portion with the prepared stuffing.

  8. Roll lightly in corn flour and shape into one centimeter thick round kebab. 

  9. Prepare the other kebabs in the same way.

    Refrigerate the dough or kebab if too sticky to handle or for shaping.
  10. Deep fry in hot oil or shallow fry in a non-stick pan, till golden and crisp from both sides.

    Don’t turn the kebab too frequently while deep-frying or shallow frying, else Kebab will break.
  11. Place on  kitchen paper towel and serve hot with a Green Chutney or Tamarind Chutney.

Note
  • Don’t turn the kebab too frequently while deep-frying or shallow frying, else Kebab will break. 
  • Adjust the quantity of Gram flour/Besan, Cornflour and Paneer to make perfect consistency Kabab dough.
  • Refrigerate the dough or kebab if too sticky to handle or for shaping.
Keywords: Delicious, Homemade
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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