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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and creamy yogurt-based kabab, perfect as a snack or appetizer.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine yogurt, paneer, onion, green chilli, ginger, coriander leaves, cashew, salt, black pepper, garam masala, besan, and cumin powder in a bowl. Mix well.
Make small balls from the mixture and shape them into circular kababs.
Apply bread crumbs over the kababs.
Freeze the kababs for 1 hour.
Heat oil in a pan.
Deep fry the kababs until they are golden brown.
Ensure the yogurt is properly hung to remove excess water for better consistency.
You can adjust the spice levels by adding more or fewer green chillies.
How can I make Dahi ke Kabab gluten-free?
To make Dahi ke Kabab gluten-free, you can substitute the bread crumbs with gluten-free breadcrumbs or crushed rice crackers. Additionally, ensure that the besan (gram flour) you use is certified gluten-free.
What is the best way to store leftover Dahi ke Kabab?
To store leftover Dahi ke Kabab, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the uncooked kababs before frying. Just make sure to separate them with parchment paper to prevent sticking.
Can I bake Dahi ke Kabab instead of deep frying them?
Yes, you can bake Dahi ke Kabab for a healthier option. Preheat your oven to 375°F (190°C), place the kababs on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until they are golden brown.
What can I serve with Dahi ke Kabab as a side dish?
Dahi ke Kabab pairs wonderfully with mint chutney, tamarind sauce, or a fresh salad. You can also serve them with yogurt dip or a side of pickles for added flavor.
What are some good substitutions for paneer in Dahi ke Kabab?
If you don't have paneer, you can substitute it with ricotta cheese or tofu for a vegan option. Just ensure that the texture is similar to paneer to maintain the kabab's consistency.
