Rich, creamy, crisp on the outside and soft inside. Dahi ke kebab is really interesting and contradicting snack I would say. A hot snack made from cold thick curd. Hung curd tastes just like cheese and it is hard to tell that these kebabs are made from curd one of the healthiest ingredients.
Ingredients1 cup hung curd( see notes to make hung curd)
2 tbsp roasted besan/gram flour
a small onion finely chopped
1 tbsp chopped green chilly
1 tsp finely grated ginger
¼ tsp red chili powder
salt to taste
1 tbsp finely chopped coriander leaves
1-2 tbsp oil to shallow fry
2 tbsp plain flour/maida
Method- To make hung curd hang 2 cups of regular curd in a muslin/cotton cloth in a strainer.
- Keep a bowl under strainer to collect the liquid. Keep this curd with a strainer in the fridge for 3-4 hour.
- So that all liquid separates from the curd and you get a thick cheese-like curd called hung curd.
- Keeping it in the fridge ensures that the curd does not get sour.
- Mix all the ingredients except maida and oil.
- Give round or oval shape as per your choice. Hung curd should be cold while making kebabs otherwise it will be hard to give shape.
- Take maida/plain flour in a plate coat kebabs on both sides in maida.
- If you are not going to cook these right away keep them in the fridge and take out just before cooking.
- Heat about 1tbsp of oil in a nonstick pan. You can add more if required.
- Cook the kebabs on both sides till they are light brown. It does not take much time.
- Serve hot with coriander chutney. Tastes YUM.