Dahi ke kabab

Dahi ke kabab, also known as yogurt kababs, are a popular vegetarian appetizer or snack in Indian cuisine. These kababs are made with hung curd (strained yogurt) mixed with spices, herbs, and other ingredients, then shaped into patties and shallow-fried or baked until crispy on the outside. Here's a recipe to make dahi ke kabab:

Ingredients:

• 2 cups hung curd (strained yogurt)
• 1/2 cup bread crumbs
• 1/4 cup grated paneer (Indian cottage cheese)
• 1/4 cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves
• 2 tablespoons finely chopped mint leaves
• 1 green chili, finely chopped (adjust according to your spice preference)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala
• 1/2 teaspoon cumin powder
• Salt to taste
• Oil for frying

Instructions:

1. Hang the curd in a muslin cloth for a few hours or overnight to remove excess water and obtain hung curd. Squeeze out any remaining water from the hung curd.
2. In a mixing bowl, combine the hung curd, bread crumbs, grated paneer, chopped onions, coriander leaves, mint leaves, green chili, ginger paste, garlic paste, garam masala, chaat masala, cumin powder, and salt. Mix well to form a thick mixture.
3. Grease your hands with a little oil and shape the mixture into small, round patties or kebabs.
4. Heat oil in a shallow pan or skillet over medium heat.
5. Carefully place the shaped kebabs in the hot oil and shallow-fry them until golden brown and crispy on both sides. Alternatively, you can also bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes or until they turn golden brown.
6. Once cooked, remove the kababs from the pan and place them on a kitchen towel to absorb any excess oil.
7. Serve the dahi ke kababs hot with mint chutney, tamarind chutney, or ketchup.

Dahi ke kababs are a delicious and creamy appetizer that can be enjoyed as is or served with a dipping sauce. They are perfect for parties, gatherings, or as a tea-time snack.