Ingredients
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200g hung curd (strained yogurt)
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150g paneer, grated
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1 small piece ginger, finely chopped
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1-2 green chilies, finely chopped
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1 medium onion, finely chopped
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1 capsicum (bell pepper), finely chopped
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Fresh coriander leaves, finely chopped (to taste)
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1.5 tbsp roasted besan (chickpea flour)
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Salt, to taste
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1 tbsp cranberries (or raisins), finely chopped
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Oil, for shallow frying
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Fresh bread crumbs, for coating
About
Who knew that a snack could pack so much flavor without a mountain of masalas? This Diwali, let’s keep it simple and indulge in the heavenly delight of Dahi Ke Kebab! These kebabs are not just easy to make; they’re bursting with love and a perfect way to celebrate the festival of lights without the fuss of heavy spices.
Steps
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1
Done
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Start by placing 200 g hung curd in a mixing bowl. Grate 150 g paneer and add it to the bowl with the curd. |
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2
Done
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Finely chop 1 small piece of ginger, 1-2 green chilies, 1 medium onion, 1 capsicum, and some fresh coriander leaves. Add all the chopped ingredients to the bowl. |
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3
Done
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To bind the mixture, sprinkle in 1.5 tbsp roasted besan and season with salt to taste. For a sweet and sour twist, mix in 1 tbsp finely chopped cranberries (or raisins if cranberries aren’t available). |
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4
Done
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Mix all the ingredients thoroughly to form a well-combined mixture. Refrigerate the mixture for 30 minutes to help it firm up. |
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5
Done
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After the mixture has chilled, lightly oil your palms and shape the mixture into small tikkis (kebabs). Ensure they are not too thick to cook evenly. |
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6
Done
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Coat each tikki in fresh bread crumbs to give them a crispy texture when fried. |
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7
Done
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Heat a little oil in a pan over medium heat. Shallow fry the tikkis on both sides until they are golden and crispy. |
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8
Done
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Serve these delicious Dahi Ke Kebabs hot with a side of spicy coriander chutney. Enjoy the crispy, flavorful treat! |
