Dahi ke Kebab

Name: Dahi ke Kebab
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1/2 Cup hung curd (chakka dahi); 1 1/4 Cups paneer grated (cottage cheese); 2 Tablespoons coriander finely chopped (dhania); 2 Teaspoons chillies finely chopped green Fresh; 1 Teaspoon garam masala; 1 Teaspoon chilli powder; 1 Pinch sugar; 3 Tablespoons cashewnuts; 3 Tablespoons bread crumbs; 1/2 Cup onions friend; Bread crumbs for coating; Oil for deep - frying

Sandeep Kalra @cook_7805500

New Delhi

Soft tasty vegetarian kebabs made from hung curd and cheese with the crunchiness of onions and the flavors of ginger and pepper. This is a special recipe belonging to Lucknow (North India). It is served with green coriander or mint chutney.

Sandeep Kalra @cook_7805500

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Ingredients

30 mins

2-serving

1/2 Cuphung curd (chakka dahi)
1 1/4 Cupspaneer grated (cottage cheese)
2 Tablespoonscoriander finely chopped (dhania)
2 Teaspoonschillies finely chopped green Fresh
1 Teaspoongaram masala
1 Teaspoonchilli powder
1 Pinchsugar
3 Tablespoonscashewnuts
3 Tablespoonsbread crumbs
1/2 Cuponions friend
Bread crumbs for coating
Oil for deep - frying

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Steps

30 mins

1

Combine all the ingredients in a deep bowl and mix well.
2

Divide the mixture into 8 equal portions and shape each portion into a small round kebab.
3

Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
4

Heat the oil in a kadhai and deep-fry the kebabs a few at a time. Drain on an absorbent paper and serve hot with green chutney.