Dahi (Yoghurt) Kebabs are a classic Indian appetizer. There seem to be a few ways to make these but we made these from my memory from the ones we used to have at one of our family’s favorite restaurant back home in Delhi. They are so refreshing and delicious with the yoghurt and mint that it’s hard not to love them. We deep fried these kebabs but you could shallow fry them on a non-stick pan with a little oil and enjoy an absolutely guilt free snack! What better than delectable Yoghurt Kebabs on Meatless Monday.
Also, we are pretty excited about our blog makeover and we have been working on it for a few days now. This may be one of the last few recipes we are putting up before we take a break for a few days to work on rolling out the new look and website. 🙂 Until then enjoy our delicious Dahi Kebabs- so easy, quick & healthy!
Here is how we made them:
- 3 cups yoghurt or 1 cup hung yoghurt
- ¼ cup paneer (Indian cottage cheese)
- 1 tablespoons finely chopped onions
- 2 tablespoons finely chopped mint
- 1 tablespoon finely chopped cilantro
- 1 small green chilli, finely chopped
- ¼ teaspoon ajwain (carom seeds)
- 1 teaspoon salt (adjust according to taste)
- a pinch of garam masala powder
- a pinch of coriander powder
- a tablespoon fine bread crumbs plus 3-4 tablespoons to roll the patties (we use panko bread crumbs and pulse them in the blender for a few seconds)
- Oil for frying
- For the hung yoghurt: Strain regular yoghurt through a muslin cloth and allow it to stand at room temperature in the muslin cloth for at least 3-4 hours so that all the water from the yoghurt drains out. Three cups of regular yoghurt should yield one cup hung yoghurt.
- Once the hung yoghurt is ready take it out of the muslin cloth and keep it in a bowl. If you are not using the hung yoghurt immediately, refrigerate it until use.
- Next, grate the paneer into fine crumbs and mix it with the hung yoghurt.
- To this add in the onion, mint, cilantro, green chili, ajwain, salt, garam masala, coriander powder and a tablespoon bread crumbs. Mix this well and adjust salt according to taste.
- Make about 8-9 balls of the yoghurt mix and using your palms, flatten them slightly to form small flat kebabs. Coat the kebabs in the bread crumbs.
- You can either deep fry these or shallow fry them in a non-stick pan. We tried both ways and found that deep frying works better. We fried these for about 4 minutes with the oil at 350 F.
- Serve your kebabs with a fresh and refreshing cilantro mint chutney!
See you at the new blog real soon. We’ll keep you’ll posted! 🙂 Aditi & Nikhil