Crispy Dahi Ke Kebab: A Tangy & Flavorful Indian Snack
6 hours 15 minutes
1003 reads
About Crispy Dahi Ke Kebab: A Tangy & Flavorful Indian Snack
Craving a snack that's both creamy and crispy? These Dahi Ke Kebabs offer a delightful fusion of textures that will tantalize your taste buds. Imagine a soft, tangy center of hung curd and paneer, infused with aromatic Indian spices.Each kebab is delicately coated in semolina and pan-fried until golden brown, creating a satisfying crunch. This irresistible combination of flavors and textures makes them perfect as a party appetizer, a delightful tea-time treat, or even a light and flavorful meal.
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Recipe Time & More
Prep6 hours
Cook15 minutes
Total6 hours 15 minutes
Ingredients
For the Hung Curd
- 2 cup Yogurt greek yogurt works well too, full-fat
For the Kebabs
- 1 cup Cottage Cheese crumbled
- 1 cup Hung Yogurt see instructions
- 1/4 cup Onion finely chopped
- 1/4 cup Bell Peppers finely chopped
- 2 tbsp Coriander finely chopped
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 1 tbsp Lemon Juice
- 1/4 cup Breadcrumb
- 1/4 cup Rolled Oats crushed or ground
Instructions
- Prepare the hung curd by lining a colander with cheesecloth or a clean kitchen towel. Place the yogurt in the lined colander. Set the colander over a bowl to catch the whey. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow excess whey to drain. This process thickens the yogurt, creating a creamy base for the kebabs.
- In a large mixing bowl, combine the crumbled paneer, hung curd, chopped onion, bell pepper, and cilantro. Add the red chili powder, garam masala, salt, black pepper, and lemon juice. Mix well to ensure the spices are evenly distributed.
- Add the bread crumbs and crushed oats to the mixture. Gently combine until the mixture comes together and can be shaped into kebabs. The bread crumbs and oats help bind the kebabs and add a pleasant texture.
- Divide the mixture into equal portions and shape them into small, flat patties or cylindrical kebabs. Spread the semolina on a plate. Coat each kebab evenly with semolina, pressing gently to ensure it adheres. This coating creates a crispy exterior when pan-fried.
- Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the kebabs in the skillet. Cook for 3-4 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Remove the kebabs from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the Dahi Ke Kebabs hot with your favorite chutney or dipping sauce.
Recipe Notes
Good To Know
- To make oat powder, grind regular oats in a blender until finely powdered. It acts as an excellent binder.
- To make breadcrumbs, grind bread in a blender until finely powdered. You can make a batch and store it in the refrigerator for up to 2 weeks.
- For extra crispiness, dust the kebabs lightly with a mixture of rice flour and semolina before shallow frying.
- If your hung curd mixture is too wet, mix in a small amount of roasted besan (gram flour) or breadcrumbs to bind the kebabs.
- For a burst of freshness, add finely chopped mint leaves or grated ginger to the mixture.
- Prepare the kebabs ahead and freeze them in a single layer; fry directly from the freezer when needed.
Expert Tips
- For a richer flavor, try using full-fat hung curd. Greek yogurt can also be used as a substitute.
- Don't overcrowd the pan when frying. Work in batches to ensure even cooking and browning.
- Serve these kebabs with a side of mint-coriander chutney or a cooling yogurt dip.
Storage Instructions
- Cooked kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
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Recipe Nutrition
Calories: 126kcalCarbohydrates: 21gProtein: 6gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mgFiber: 3gSugar: 2g
Ananya Khera
Articles: 12
4 Comments
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Looks so delicious! Thanks for the recipe.
I’m excited to try this recipe!
Such a great recipe! Can’t wait to try it.
I’m loving this recipe already!