Recipes Dahi Kebab – North Indian Street Food 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: These Danish Butter Cookies melt in the mouth admin March 20, 2021 New Recipe: Three ways with ham: A salad, a tart, and some muffin frittatas make for perfect lunch ideas admin March 2, 2021 New Recipe: Introducing a St. Patrick’s Irish mudslide admin March 15, 2021 New Recipe: FitWaffle Kitchen baker Eloise Head shares recipe for cookie dough pizza with leftover Easter eggs admin April 6, 2021 New Recipe: ‘I compared Tesco and Sainsbury’s own-brand ice cream cones to Cornetto – and I will be boycotting one brand from now on’ – Anna Highfield admin March 30, 2021 New Recipe: KFC unveils make-at-home Popcorn Chicken savoury cupcake admin April 28, 2021 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.