Dahi Ke Kebab

Dahi Ke Kebab is a melt-in-the-mouth North Indian delicacy made with hung yogurt, paneer, dry fruits, and spices — lightly grilled to perfection and served with chutney.

Ingredients

For the Kebabs:

• 2 liters yogurt – hung overnight
• 100 g cottage cheese – grated
• 40 g chopped onion
• 30 g chopped ginger
• 10 g chopped fresh coriander
• 30 g cashew nut powder
• 30 g chopped raisins
• 4 g white pepper powder
• 4 g cardamom powder
• Cornflour – for dusting
• Salt – to taste
• Oil – to grill

Method

Step 1: Prepare the Yogurt Base

1. Hang the yogurt overnight in a muslin cloth to remove excess water.
2. The resulting thick hung curd will be the base for the kebabs.

Step 2: Cook the Aromatics

1. Heat a small amount of oil in a pan.
2. Sauté chopped onion and ginger until they soften and release aroma.
3. Remove and let cool.

Step 3: Make the Kebab Mixture

1. In a mixing bowl, combine hung yogurt, grated paneer, sautéed onion-ginger, cashew nut powder, raisins, coriander, white pepper, cardamom powder, and salt.
2. Mix well to form a soft dough-like consistency.

Step 4: Shape the Kebabs

1. Dust your hands with cornflour.
2. Divide the mixture and shape into small, round or oval tikkis.

Step 5: Grill the Kebabs

1. Heat a skillet or tawa on medium flame.
2. Lightly grease with oil and grill the kebabs until golden brown on both sides.

Step 6: Serve

1. Garnish with coriander or onion rings.
2. Serve hot with mint chutney or tamarind chutney.

Serving Suggestion

• Best enjoyed as an appetizer or party starter.
• Serve with a platter of chutneys and onion salad for a restaurant-style touch.