• Sweet potato cutlets
  • Hara bara kabab
  • Corn kebab

Preparation Time : 20 mins + resting time overnight | Cooking Time : 20 Mins | Makes: 10-12

Thick Curd | Yogurt 1 cup Scrambled paneer 1 cup Besan | Gram flour 2 -3 tblsp Cashew nuts 7-10 Green chili 2 Coriander leaves few Mint leaves few Salt as needed Corn flour 4 tblsp Chaat masala 1 tsp Onion 1 Garam masala 1 tsp Oil for deep frying + 2 tsp oil

  • Hung the curd overnight or for 8 hours. Use a big strainer and put the curd in this and keep a vessel down.
  • Keep this inside the refrigerator overnight.
  • Just before you use take this out from the refrigerator.
  • Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water.
  • Squeeze out the excess water.
  • Run this in a mixie to get the scrambled paneer.
  • Chop the cashews into bite sized pieces.
  • Finely chop the coriander leaves, green chili and mint leaves.
  • Chop the onions very finely.
  • In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala and chopped leaves and chili.
  • Mix every thing gently and evenly.
  • This mixture will not be too firm as how we get for cutlets, it will be slightly loose.
  • Grease your hand and take a portion of the mixture and make it into a round balls.
  • Flatten it into a kebab.
  • Spread the corn flour and chaat masala on a plate and roll the flattened kebabs on the flour.
  • Repeat this for the rest of the mixture.
  • Heat oil and once it is hot, bring the flame to medium and deep fry in oil.
  • Alternatively you can shallow fry them too.
  • If you want to fry them on a dosa pan, roast the dry besan nicely before adding.
  • Serve hot with Green chutney.
Dahi ke kabab - 1

Method with step by step pictures:

  • Hung the curd overnight or for 8 hours. Use a big strainer and put the curd in this and keep a vessel down.
  • Keep this inside the refrigerator overnight.
  • Just before you use take this out from the refrigerator.
Dahi ke kebab 1 - 2
  • Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water.
  • Squeeze out the excess water.
  • Run this in a mixie to get the scrambled paneer.
  • Chop the cashews into bite sized pieces.
  • Finely chop the coriander leaves, green chili and mint leaves.
  • Chop the onions very finely.
  • In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala and chopped leaves and chili.
dahi ke kebab 2 - 3
  • Mix every thing gently and evenly.
  • This mixture will not be too firm as how we get for cutlets, it will be slightly loose.
  • Grease your hand and take a portion of the mixture and make it into a round balls.
  • Flatten it into a kebab.
dahi ke kebab 4 - 4
  • Spread the corn flour and chaat masala on a plate.
dahi ke kebab 3 - 5
  • Roll the flattened kebabs on the flour.
  • Repeat this for the rest of the mixture.
dahi ke kebab 5 - 6
  • Heat oil and once it is hot, bring the flame to medium and deep fry in oil.
Dahi ke kebab 6 - 7
  • Fry till golden brown and drain in the kitchen towel.
dahi ke kebab 7 - 8
  • Alternatively you can shallow fry them too.
  • If you want to fry them on a dosa pan, roast the dry besan nicely before adding.
  • Serve hot with Green chutney.
Dahi ke kabab - 9
  1. Instead of besan you can add powdered bread crumbs or millet flour too.
  2. You can grated carrots too.
  3. Always drop one kebab in the oil and then make the patties and proceed further.
  4. If the first one gets dissolved in oil,you can add 1 tblsp of besan and proceed further.
  5. The curd should be hung for minimum of 12 hours.
  6. Finely chopped garlic and ginger can be added to the dahi ke kebab.