Dahi Ke Kabab

 KEBABS!!! There are different types of Kebabs you get in an Indian restaurant and also be made at home. They are HaraBara Kebab, Corn Kebab, Seekh Kebab, but these Dahi Kebab is something different and taste really yum....They are quite common kind of vegetarian dish in North India and other parts of India.

The main Ingredient in Dahi Kebab is hung curd along with paneer, bread crumbs or besan(Chick pea flour), herbs and spices for volume and shape. In this dish I have used crushed rolled oats instead of bread crumbs or besan (chick pea flour). All ingredients for this dish is easily available at home. This Kebab is quite different from lot, because of its unique texture which is crisp form outside but soft and creamy inside with mild crunch of onion in between. Hung curd is made with fresh homemade curd/ dahi/ yogurt. It should not be sour in taste, otherwise this kebab would not taste good.

This kebab or patties are perfect for home guest for special occasion. A delicious, healthy and protein rich snack item or appetizer to be served with green mint chutney or tomato sauce.

For Preparing Hung Curd:

1. In a large mixing bowl, place a sieve and make sure that there is enough space for water/ whey to accumulate at bottom of the bowl.
2. Place a muslin cloth into the bowl.
3. Pour 2 cups of fresh curd/ dahi/ yogurt.
4. Bring together the edges of muslin cloth and tie it tightly to drain up excess whey.
5. Place a heavy Pan or couple of bowl over the curd. This helps to remove the excess water completely.
6. Don't keep this curd outside because curd will becomes sour in taste, better refrigerate it for 10 to 12 hours.
7. After 10 to 12 hours , Hung curd is ready for Dahi Kebab.

Let us see the ingredients and method :

INGREDIENTS:

1. 2 cups of Hung Curd
2. 11/4 cup Paneer(Cottage cheese) crumbled
3. 1 small Onion(Pyaz) finely chopped
4. 2-3 Garlic(Lahsun) pods finely chopped
5. 2 Green Chillies(Hari Mirch) finely chopped
6. 2 tbsp Coriander leaves/ Cilanthro (Hara Dhania) finely chopped
7. 1/2 cup Crushed rolled oats
8. 2 tbsp Corn Flour (Makkai ka atta)
9. 1 tsp Garam Masala
10. Salt to taste
11. 1/2 tsp of Sugar
12. Oil for frying

METHOD:

1. In a large mixing bowl add 2 cups of Hung Curd.
2. Now add 1 cup of Crumbled Paneer(Cottage Cheese), also add chopped Onion(Pyaz), Garlic(Lahsun), Green Chilli(Hari Mirch),Coriander leaves(Hara Dhania) .
3. Further add Salt, Garam Masala Powder, Sugar and mix well.
4. Also add Crushed Rolled Oats to remove excess moisture. Here instead of Oats you can add Bread crumbs.
5. Mix well, so that all the ingredients are combined well.
6. If the mixture is too wet, add a tsp of Oats Powder or Bread crumbs to absorb the mixture.
7. Do not over knead, as the curd will start releasing moisture.
8. Grease both the hands with oil and make ball sized patties or kebabs, so that  the mixture will not stick.
9. Coat the Kebabs with Corn flour to remove excess moisture.
10. Deep fry the Kebab in hot oil.
11. Fry it on a medium flame, till the Kebab turns golden brown and crisp.
12. Finally serve Dahi Ke Kabab with Pudina Chutney or Tomato Sauce.