Dahi ke kabab

Name: Dahi ke kabab
Yield: 2c
Cuisine: Indian
Ingredients: 2 cups curd /yoghurt . Thick and fresh; 1 cup panner. Crumbled; 1/2 small onion. Finally chopped; 1 inch ginger, finely chopped; 1 green chilli, finely chopped; 2 tablespoons coriander leaves, finely chopped; 2 tablespoons dry fruits. Cashews, almonds, chopped; to taste Salt; 1/2 pepper, crushed; 1/4 cup bread crumbs; 2 tbsp corn flour, to dust patties; Oil for deep frying

Kavita Goel @cook_15813462

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Kavita Goel @cook_15813462

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Ingredients

2 cupscurd /yoghurt . Thick and fresh
1 cuppanner. Crumbled
1/2small onion. Finally chopped
1 inchginger, finely chopped
1green chilli, finely chopped
2 tablespoonscoriander leaves, finely chopped
2 tablespoonsdry fruits. Cashews, almonds, chopped
to tasteSalt
1/2pepper, crushed
1/4 cupbread crumbs
2 tbspcorn flour, to dust patties
Oil for deep frying

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Steps

1

Firstly, take thick and creamy curd hung curd.
2

Further add1cup crumbled panner.
3

Also Add onion, ginger, chilli, coriander leaves and dry fruits.
4

Additional add salt and crushed pepper.
5

Also add bread crumbs to remove excess moisture.
6

Mix well. Making sure the panner and hung curd are combined well.
7

Do not over knead as curd will star releasing moisture.
8

If the dough is too sticky. Then add a tsp more of bread crumbs to adsorb moisture.
9

Grease both and hand with oil and prepare aballsized patties.
10

Coat the patties with corn flour to remove excess moisture.
11

Now deep-fry the patties in hot oil. Else the curd will melt and create amess in oil
12

Drain the kebebinto kitchen paper to remove excess oil.
13

Finally, serve dahi ke kabab with pudina chutney or sauce.