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Restaurant Style Dahi Kabab

Team AckoFeb 8, 2024

Try out this restaurant style snack prepared at home by you. This is a North Indian dish made from fresh curd, paneer, flour and basic spice powders. Curd is a good source of calcium, protein, vitamin B12, pantothenic acid, potassium, and zinc.

Contents

Ingredients to make Restaurant Style Dahi Kabab:

2 cups curd/yogurt, 1 cup paneer crumbled, 10 cashews finely chopped, 3 tbsp. besan flour, 3 tbsp. chopped coriander leaves and mint leaves, ¼ cup onions finely chopped, ¼ tsp.cumin powder, ½ tsp. ginger garlic paste, ¼ tsp. turmeric powder, salt to taste, oil for deep frying, ½ cup bread crumbs

Steps to make Restaurant Style Dahi Kabab:

Making hung curd:

1. Place a clean muslin cloth over a filter or sieve. Pour the curd and bring together the edges of the cloth. Then wring the cloth to drain up excess whey from the curd.

2. Place a heavy object like a mortar and pestle over the curd pack and refrigerate for 12 -14 hours. Hung curd is ready.

Making Restaurant Style Dahi Kabab:

1. Crumble paneer and add it to a mixing bowl along with hung curd.

2. Add all the other ingredients and mix well to make a non-sticky dough.

3. Divide the dough into equal size balls. Flatten them and roll them in bread crumbs and set them aside for 5 minutes.

4. Heat oil in a pan for shallow frying.

5. When the oil is hot enough, drop the kababs one after the other and fry them on a medium flame.

6. When one side of kabab becomes golden and crisp, turn over and fry the other side of kabab.

7. Once kababs are golden and crispy evenly, drain the kababs on paper towels to remove excess oil.

Serve for today’s evening snack time with coriander chutney or mint chutney.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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