Recipes Dahi Kebab – North Indian Street Food 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Even the classics can benefit from a little upgrade admin March 26, 2022 New Recipe: Smith Island 10-Layer Cake Recipe by The Daily Meal Contributors admin April 28, 2021 New Recipe: Planting Seeds of Change, Inside Appalachia admin April 9, 2021 New Recipe: a history of desserts with royal connections admin January 24, 2022 New Recipe: Cook with beer for National Beer Day on April 7 admin April 5, 2022 New Recipe: Jude’s launch strawberry ice cream after pledge to go 50% plant-based by 2025 admin January 24, 2022 About The Author More from this Author One Response playfulcooking September 15, 2021 Crispy on the outside and melting in mouth soft on the inside, these Dahi Kebab is a North Indian vegetarian specialty. It’s unlike any variety of veggie kebabs/ patties you had. ​ VIDEO LINK – [https://youtu.be/V7kQI5XVyZk](https://youtu.be/V7kQI5XVyZk) ​ INGREDIENTS : * 1 and 1/4 cup thick plain yogurt * 6 oz/ 170 g paneer, grated * 15 to 20 fresh mint leaves * 6 cilantro springs, use stems and leaves * 15 cashews * 1 teaspoon ghee * 1/4 cup rice flour * 1/2 cup bread crumbs (1/4 cup will be used to coat before frying) * 1 teaspoon cumin powder * 1 teaspoon chili powder * 1/2 teaspoon turmeric powder * salt to taste * 1/2 teaspoon sugar * 1 teaspoon dry mango powder * 1/3 cup fried onion * oil to shallow fry the kebabs ​ INSTRUCTIONS: 1. Layer a muslin cloth on a colander and drop the thick yogurt on it. Bring the edges of the cloth and squeeze out the excess water. Tie the cloth around the yogurt and leaves it in fridge overnight to drain out more water. 2. Next day, when you are ready to prepare the Dahi Kebabs, start by finely chop the cilantro and mint together. 3. In a skillet, add the ghee and toast the cashew for 1 minute. Transfer the cashew to a chopping board and when it has cool down enough to handle, finely chop the cashew. Don’t use a blender as it will turn into a paste. You want it to be finely chopped. 4. In a mixing bowl, add the hung yogurt, chopped herbs, chopped cashew, all the spices mentioned, rice flour, salt, sugar and 1/4 cup bread crumbs. 5. Crush the fried onion with your hand and add that too. 6. Now mix it all together. It will feel a little sticky, but you should be able to shape the kebabs. 7. Once you mixed everything, wet your hand and start making bite size kebabs/patties. 8. Scatter 1/4 cup bread crumbs on a plate to coat the kebabs before frying. 9. Place a heavy bottom skillet and medium heat and pour enough oil to shallow fry the dahi kebabs. 10. Coat the kebabs gently all around in the bread crumbs and place it carefully on the skillet. Do not overcrowd the skillet as you fry the kebabs. 11. The kebabs are fragile, so be carefully as you flip. Fry the kebabs for 2 to 3 minutes on each side. 12. Enjoy the dahi kebab warm with some dip of your choice, or pair with salad to make it a complete meal. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.