Dahi kabab / hung curd cutlet

 Ingredients

  3 cup curd, thick

1 cup paneer, grated

3 tbsp onion, finely chopped

1 inch ginger, finely chopped

2 green chilies, finely chopped

2 tbsp cashew, chopped

½ tsp cumin/ jeera powder

½ tsp garam masala

¼ tsp pepper powder

½ tsp salt

2 tbsp coriander, finely chopped

2 tbsp besan / gram flour, roasted

1 cup breadcrumbs, for coating

oil, for frying

 

Preparations

take 3 cup curd and tie in a clean white cloth.

place a heavy object on it to strain off excess water, and keep aside for 4 hours.

transfer the hung curd into a large bowl.

add 1 cup paneer, 3 tbsp onion, 1 inch ginger, 2 chilies, and 2 tbsp cashew.

then add ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp pepper powder, and ½ tsp salt.

further, add 2 tbsp coriander and mix using a whisk to break any lumps.

then add 2 tbsp roasted besan and continue to mix combining everything well.

take a small ball-sized mixture and shape to the cutlet.

roll over breadcrumbs for uniform coating.

freeze for 1 hour or until it turns firm slightly.

now deep fry in hot oil, keeping the flame on medium.

immediately, the kebab turns golden brown.

so gently fry on both sides until it turns golden brown and crisp.

drain off kebab to remove excess oil.

enjoy dahi ke kebab / hung curd cutlets with green chutney.

 

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