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 (paneer) – 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

1. Prepare the Yogurt Base

   • Hang the yogurt overnight in a muslin cloth to remove excess water.
   • The resulting thick hung curd will serve as the base for the kebabs.

2. Cook the Aromatics

   • Heat a small amount of oil in a pan.
   • Sauté chopped onion and ginger until softened and aromatic.
   • Remove from heat and let cool.

3. Make the Kebab Mixture

   • In a mixing bowl, combine:

     • Hung yogurt
     • Grated paneer
     • Sautéed onion and ginger
     • Cashew nut powder and chopped raisins
     • Chopped coriander
     • White pepper and cardamom powder
     • Salt to taste

   • Mix thoroughly to form a soft, dough-like consistency suitable for shaping.

4. Shape the Kebabs

   • Dust your hands with cornflour to prevent sticking.
   • Divide the mixture into equal portions and shape into small, round or oval tikkis.

5. Grill the Kebabs

   • Heat a skillet or tawa over medium flame.
   • Lightly grease with oil.
   • Grill the kebabs until golden brown on both sides, ensuring they remain soft inside.

6. Serve

   • Garnish with fresh coriander leaves or onion rings.
   • Serve hot with mint chutney or tamarind chutney.

Serving Suggestion

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