Ingredients:
- •3 cups of curd (thick)
- •1 cup paneer (grated)
- •3 tbsp onion (finely chopped)
- •1-inch ginger (finely chopped)
- •2 chilli (finely chopped)
- •2 tbsp cashew (chopped)
- •½ tsp cumin powder
- •½ tsp garam masala
- •¼ tsp pepper powder
- •½ tsp salt
- •2 tbsp coriander (finely chopped)
- •2 tbsp besan/gram flour (roasted)
- •1 cup breadcrumbs (for coating)
- •Oil (for frying)
Method:
- Take 3 cups of curd and tie in a clean muslin white cloth.
- Place a heavy object on it to strain off excess water, and keep it aside for 4 hours.
- Transfer the hung curd into a large bowl.
- Add 1 cup paneer, 3 tbsp onion, 1-inch ginger, 2 chillies, and 2 tbsp cashew.
- Also add ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp pepper powder, and ½ tsp salt.
- Further, add 2 tbsp coriander and mix using a whisk to break any lumps.
- Also, add 2 tbsp roasted besan and continue to mix combining everything well.
- Take a small ball-sized mixture and shape into the cutlet.
- Roll over breadcrumbs for uniform coating.
- Freeze for 1 hour or until it turns firm slightly.
- Now deep fry in hot oil, keeping the flame on medium.
- Immediately, the kebab turns golden brown.
- So gently fry on both sides until it turns golden brown and crisp.
- Drain off the kebab to remove excess oil.
- Finally, enjoy dahi ke kebab with green chutney.