Dahi ke kabab| Dahi ke kebab is an easy party starter snack recipe. I have first tried this for my cookery demo with Alvas yogurt Singapore, last year. This dahi kabab was a super hit in that cookery demo. Yesterday i had a big batch of home made yogurt,so wanted to try this try out this kabab recipe again to post in Jeyashri's kitchen. I took the video of dahi kabab recipe and shared my lunch platter also in Jeyashri's kitchen Instagram. The first time i have seen this recipe in Venkatesh bhat's show. I remember him using chutney dal powder(pottukadalai)as a binding agent for making this kabab. I have once tried with that but some how i felt gram flour | kadalai maavu suits my taste. You can use millet flour or sathu maavu too.
The kabab was super crunchy outside and melting soft inside, the taste of paneer and the crunchiness of the nuts and the flavour of chaat masala complimented each other. Try this at home and let me know how it turned out.
Check out my

• Sweet potato cutlets
• Hara bara kabab
• Corn kebab

Dahi ke kabab recipe

  Preparation Time : 20 mins + resting time overnight | Cooking Time : 20 Mins |Makes: 10-12

     Thick Curd | Yogurt  1 cup
     Scrambled paneer  1 cup
     Besan | Gram flour  2 -3 tblsp
     Cashew nuts  7-10
     Green chili  2
     Coriander leaves  few
     Mint leaves   few
     Salt  as needed
     Corn flour   4 tblsp
     Chaat masala   1 tsp
     Onion  1
     Garam masala  1 tsp
     Oil   for deep frying + 2 tsp oil

Method:

• Hung the curd overnight or for 8 hours. Use a big strainer and put the curd in this and keep a vessel down.
• Keep this inside the refrigerator overnight.
• Just before you use take this out from the refrigerator.
• Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water. 
• Squeeze out the excess water.
• Run this in a mixie to get the scrambled paneer.
• Chop the cashews into bite sized pieces.
• Finely chop the coriander leaves, green chili and mint leaves.
• Chop the onions very finely.
• In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala and chopped leaves and chili.
• Mix every thing gently and evenly.
• This mixture will not be too firm as how we get for cutlets, it will be slightly loose.
• Grease your hand and take a portion of the mixture and make it into a round balls.
• Flatten it into a kebab.
• Spread the corn flour and chaat masala on a plate and roll the flattened kebabs on the flour.
• Repeat this for the rest of the mixture.
• Heat oil and once it is hot, bring the flame to medium and deep fry in oil.
• Alternatively you can shallow fry them too. 
• If you want to fry them on a dosa pan, roast the dry besan nicely before adding. 
• Serve hot with Green chutney.

                             Video of how to make dahi ke kabab

     
     

Method with step by step pictures:

• Hung the curd overnight or for 8 hours. Use a big strainer and put the curd in this and keep a vessel down.
• Keep this inside the refrigerator overnight.
• Just before you use take this out from the refrigerator.

• Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water. 
• Squeeze out the excess water.
• Run this in a mixie to get the scrambled paneer.
• Chop the cashews into bite sized pieces.
• Finely chop the coriander leaves, green chili and mint leaves.
• Chop the onions very finely.
• In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala and chopped leaves and chili.

• Mix every thing gently and evenly.
• This mixture will not be too firm as how we get for cutlets, it will be slightly loose.
• Grease your hand and take a portion of the mixture and make it into a round balls.
• Flatten it into a kebab.

• Spread the corn flour and chaat masala on a plate.

• Roll the flattened kebabs on the flour.
• Repeat this for the rest of the mixture.

• Heat oil and once it is hot, bring the flame to medium and deep fry in oil.

• Fry till golden brown and drain in the kitchen towel.

• Alternatively you can shallow fry them too. 
• If you want to fry them on a dosa pan, roast the dry besan nicely before adding. 
• Serve hot with Green chutney.

Notes:

1. Instead of besan you can add powdered bread crumbs or millet flour too.
2. You can grated carrots too. 
3. Always drop one kebab in the oil and then make the patties and proceed further.
4. If the first one gets dissolved in oil,you can add 1 tblsp of besan and proceed further.
5. The curd should be hung for minimum of 12 hours.
6. Finely chopped garlic and ginger can be added to the dahi ke kebab.