Dahi ke Kabab are made with hung Dahi(yogurt), paneer and some Indian spices. These are on every restaurant's menu in North India. These are crispy on the outside and melt in your mouth on the inside. I have made a stuffed version of these famous vegetarian kababs.
Dahi ke Kabab are slightly tricky to make. The yogurt used should be very stiff, else it would be very difficult to shape them. It's best to start the process a day before.
Hang 500 gms of yogurt in a muslin cloth in the morning. At night keep it in the fridge still wrapped up in the same cloth.
Use it next morning to make the kababs. 500 gms full cream yogurt gives 100 gms of stiff yogurt.
Use roasted Chana Powder or Sattu to bind these.
Extra spice powder can be stored in an airtight bottle. It can be used in sabzis, curry and even dal.
Ingredients
Hung Curd 100 gms
Paneer 50 gms grated
Roasted Chana Powder 2 tbsp
Spice Powder 1/2 tsp
Stuffing
Raisins 1 tbsp chopped
Cashew 1 tbsp chopped
Cheese cubes 2 grated
Ginger 1 tsp grated
Green chili 1 finely chopped
Spice powder 1 tsp
Spice powder
Coriander Seeds 2 tbsp
Cumin Seeds 1 tbsp
Peppercorn 1 tbsp
Method
Dry roast coriander seeds , cumin and peppercorn on low heat until fragrant.
Cool and make a fine powder. Store it in an airtight bottle .
Take hung curd and grated paneer in a big flat plate and mash it till smooth.
Add roasted Chana Powder and 1/2 tsp spice powder, mix well and keep the mixture in the fridge till you prepare the stuffing.
Mix all the ingredients mentioned under stuffing and divide into 6 portions.
Take out the dahi and paneer mixture from the fridge, divide it into 6 equal portions.
Roll one portion into a smooth ball between your palms.
Flatten it slightly, keep one portion of the stuffing.
Bring up the sides to seal.
Roll lightly into a ball. Press with your fingers to flatten it .
Keep it on a clean plate.
Repeat the process with the remaining portions of dahi mixture.
Once all the kababs are ready, keep them in the fridge atleast for an hour or till you are ready to serve.
To serve, heat 1/4 cup oil in a small non stick pan.
Slowly tip in 2-3 kababs .
Let it cook until golden, carefully flip and cook on the other side also.
Keep the flame medium to high.
Remove on kitchen towel to soak up excess oil.
Repeat the process with the remaining kababs.
Serve hot with mint yogurt chutney and finely sliced onions on the side.