When it comes to vegetarian delicacies, few dishes can match the rich, melt-in-your-mouth texture of Dahi Ke Kababs. These golden-brown, crisp kababs are made with hung curd and paneer, resulting in a unique combination of creaminess and crunch. A perfect appetizer for any gathering, Dahi Ke Kababs are sure to impress your guests with their delicate flavors and irresistible texture.

Ingredients:

• 1 cup hung curd (strained yogurt)
• 1/2 cup grated paneer
• 1/2 cup bread crumbs (plus extra for coating)
• 1 tablespoon finely chopped coriander leaves
• 1 teaspoon finely chopped green chilies
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon cornflour (for binding)
• 1 tablespoon roasted gram flour (besan) (optional, for extra crispiness)
• Oil for shallow frying

Method:

Prepare the Mixture:

• In a mixing bowl, combine hung curd, grated paneer, bread crumbs, green chilies, ginger, cumin powder, garam masala, black pepper, salt, and coriander leaves.
• Add cornflour and roasted gram flour to help bind the mixture.
• Mix everything well to form a soft yet firm dough.

Shape the Kababs:

• Take a small portion of the mixture and shape it into small patties or oval kababs.
• Roll each kabab lightly in bread crumbs to coat them evenly.

Fry the Kababs:

• Heat a shallow pan with oil over medium heat.
• Place the kababs in the pan and cook until golden brown and crisp on both sides.
• Flip them gently to avoid breaking.

Serve:

• Remove from the pan and place them on a paper towel to absorb excess oil.
• Serve hot with mint chutney or tangy tamarind sauce for the perfect experience!

With their creamy, tangy taste and crunchy golden crust, Dahi Ke Kababs are a must-try for every food lover. Give this recipe a shot and enjoy these lip-smacking kababs with your favorite dip!

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