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Dahi Kebab
AuthorMeg's KitchenDahi Kebab is considered a delicacy and all for the right reasons. It’s rich, creamy, melt in the mouth texture is unmatched by any other Indian vegetarian appetizer. There are also several recipes and techniques people follow to make these kebabs. I shall be sharing my version which is creamy and cheesy. If you have never given it a try, start with this recipe, its amazing and delicious.
100 g PaneerGrated
75 g Hung Curd Very Thick
80 g Feta/ Processed/ Goats Cheese
20 g Milk Powder
10 g Bread Crumbs As Needed
2 pieces Green Chillies Finely Chopped
1 tsp GingerFinely Chopped
1 tbsp Coriander Finely Chopped
1 tbsp Mint Finely Chopped
Salt – To Taste
¼ tsp Black Pepper
½ tsp Cardamom Powder
½ tsp Dry Mango Powder/ Amchoor
½ tsp Chaat Masala
½ tsp Cumin Powder/ Jeera
½ tsp Red Chilli Powder
Oil For rolling kebabs if needed
Ghee As Needed to Cook the Kebabs
1
- Mix together in a bowl paneer, cheese, milk powder and hung curd. Mix it all very well.
- Add into that bowl, green chillies, ginger, mint and coriander.
- Now add in all the spices, salt, pepper, dry mango/ amchoor powder, cumin/ jeera powder, red chilli powder and chaat masala. Mix well.
- Now slowly add in the breadcrumbs and use as much as needed to make the mixture come together and hold up.
- Now chill the mixture covered in the refrigerator for 20 minutes.
- Remove and roll out kebabs, approximately 30 gms each.
- Heat a tawa, and apply ghee using a brush.
- Place the kebabs and cook each side for 1 minutes or till slightly brown on both sides.
- Avoid flipping to much and handle the kebabs gently since they will be very delicate.
- Cook on medium high flame and only to get colour, not to cook the kebab since there is no flour that needs to be cooked.
- Serve hot with green chutney!!
NOTES
2
- Make sure your hung curd is very thick.
- Make sure the paneer is patted dry.
- Use breadcrumbs only as needed. If your mixture wet, you will need more and vice versa.
- Do not overcook the kebabs.
- Adjust spices and green chillies as needed.
- You can scale up or scale down the recipe.
- You can add finely chopped onions to the recipe, if you like.
Category20 Minute Recipe, Appetizers, Cooking Recipes, Healthy Recipes, Kids Meal, Low Oil, Quick Easy RecipesCuisineIndian Cuisine
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Ingredients
100 g PaneerGrated
75 g Hung Curd Very Thick
80 g Feta/ Processed/ Goats Cheese
20 g Milk Powder
10 g Bread Crumbs As Needed
2 pieces Green Chillies Finely Chopped
1 tsp GingerFinely Chopped
1 tbsp Coriander Finely Chopped
1 tbsp Mint Finely Chopped
Salt – To Taste
¼ tsp Black Pepper
½ tsp Cardamom Powder
½ tsp Dry Mango Powder/ Amchoor
½ tsp Chaat Masala
½ tsp Cumin Powder/ Jeera
½ tsp Red Chilli Powder
Oil For rolling kebabs if needed
Ghee As Needed to Cook the Kebabs
Directions
1
- Mix together in a bowl paneer, cheese, milk powder and hung curd. Mix it all very well.
- Add into that bowl, green chillies, ginger, mint and coriander.
- Now add in all the spices, salt, pepper, dry mango/ amchoor powder, cumin/ jeera powder, red chilli powder and chaat masala. Mix well.
- Now slowly add in the breadcrumbs and use as much as needed to make the mixture come together and hold up.
- Now chill the mixture covered in the refrigerator for 20 minutes.
- Remove and roll out kebabs, approximately 30 gms each.
- Heat a tawa, and apply ghee using a brush.
- Place the kebabs and cook each side for 1 minutes or till slightly brown on both sides.
- Avoid flipping to much and handle the kebabs gently since they will be very delicate.
- Cook on medium high flame and only to get colour, not to cook the kebab since there is no flour that needs to be cooked.
- Serve hot with green chutney!!
NOTES
2
- Make sure your hung curd is very thick.
- Make sure the paneer is patted dry.
- Use breadcrumbs only as needed. If your mixture wet, you will need more and vice versa.
- Do not overcook the kebabs.
- Adjust spices and green chillies as needed.
- You can scale up or scale down the recipe.
- You can add finely chopped onions to the recipe, if you like.
Notes
