DAHI KE KABAB/HOW TO MAKE HUNG CURD KABABS

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Dahi ke kabab/Kebab
Amazingly delicious I would say! These dahi kababs are perfect to have when you feel hungry in the evening. Or can be served as a starter when your guests are coming. The only task is to hang the curd in advance for a few hours to get a thick and creamy hung curd

Any occasion may it be, and these serve a lovely snack or starter. Super soft and creamy inside but crisp outside after deep-frying, these will always be a winner, trust me!

The curd, when hung, gives the feel of cheese. If it is a little sour, it tastes good. This thick hung curd is bound with paneer, cheese, besan, crushed cornflakes and some aromatics and finally rolled into balls to be transformed into lovely dahi kababs

INGREDIENTS REQUIRED

•  Hung curd – 1 cup/350 gms (500 gms thick curd yields approx 350 gms hung curd)
•  Grated paneer/cottage cheese – 100 gms (1/4 cup)
•  Grated mozzarella cheese – 2 tbsp
•  Besan/chickpea flour – 2 tbsp
•  Crushed cornflakes – 2 tbsp
•  Finely chopped onions – 1 big sized
•  Finely chopped green chillies – 1 no or to taste
•  Finely chopped coriander leaves with stem
•  Cumin seeds/jeera – 2 tsp
•  Red chilly powder – 1 tsp
•  Salt – 1 tsp or to taste
•  Black pepper powder – 1 tsp or to taste
•  Sufficient oil for deep frying

STEP BY STEP

1- Take a broad bowl and add all the ingredients except oil

2- Mix everything with hand or a spoon to make a dough-like consistency
*  If you find the dough too soft, add a little more besan or crushed cornflakes.

3- The dough should be tight enough to make balls. Keep the dough in the fridge for 20-25 minutes to set

4- Make walnut-sized balls and heat oil first at high flame, bringing down to medium finally

5- deep fry at medium flame until golden rolling and moving them all around

6- Serve the creamy-cheesy dahi ke kababs with chutneys

NOTES

•   For hung curd, hang thick curd in a Muslim cloth or a big sieve for hours to drain all the moisture

•  Make sure that your oil doesn’t get too hot, It should be medium hot otherwise the besan in the dough will remain uncooked

•  The cornflakes should be crushed into grainy consistency. This will help to make dahi kababs crispier

•  You can roll the balls in breadcrumbs for extra crunch

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