How To Make Dahi Ke Kebab or Kabab

Tie the curd in a muslin cloth and hang it in the fridge and place an empty bowl under the curd mixed with water and keep it for 8 hours or overnight. Your hung curd is ready.

Note: You can hang the curd outside the fridge but it is more likely that the curd will turn sour.

• Heat 1 ¹/₂ tbsp ghee in a non-stick pan on medium heat. When the ghee gets slightly hot, add cashews to it and roast it a little while stirring continuously.
• Transfer it to the working board and finely chop them.
• In a large bowl, add finely chopped cashews, fried onions (birista), fennel seeds, finely chopped green chillies, chopped coriander leaves, salt, red chili powder and roasted cumin powder, 2 tablespoon of hung curd and mix well.
• Stuffing is ready. Set it aside for further use.

• Take 2 cups hung curd in a bowl, add salt, crushed black pepper, 1/3 cup bread crumbs and ground nutmeg and mix well.
• Sieve roasted gram flour to it and mix well.
• Take 2 cups bread crumbs in a plate, add 1/3 cup crushed poha and mix well.
• Take a small ball sized hung curd in your hand, take some stuffing and fill that curd with stuffing and seal it well with curd so that the stuffing does not come out of it. Make a round ball shape from it.
• Pour that ball into the bread crumb and poha mixture and coat it well with the mixture.
• In this way make all the raw kebabs and keep them in a plate.
• Keep them in the fridge for 5 - 10 minutes so that they hold shape.
• Heat the ghee or oil in a pan on medium heat, when the ghee is medium hot, add 3 to 4 raw kebab. Fry them while stirring gently  until they become crispy and golden brown.
• Take them out using a perforated spoon on the kitchen tissue paper so that it soaks up the excess ghee.
• Fry the remaining kebabs in the same way.
• Enjoy the delicious Dahi Kebab with green chutney.

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