Dahi Ke Kebab
Ingredients
- 500 gPlain Greek yogurt (strained for 30 minutes)
- 150 gpaneer (finely grated)
- 4 tbspChickpea flour (dry roasted)
- 1 pcHot chili pepper (very finely chopped)
- 1 tspGinger ground
- 1 tspgaram masala
- 0.5 pcFresh cilantro (chopped)
- 50 gghee (for frying)
- 1 pinchGray sea salt
- 1 tspAmchoor (dried mango powder)
Method
A golden ghee-fried crust that snaps to reveal a warm, creamy yogurt center. Chili and ginger provide a sharp heat that contrasts with the mellow dairy sweetness.
- 1
Place the yogurt in a thin cloth over a bowl. Squeeze lightly and let the whey drip for at least 30 minutes until you get a compact mass that holds like a paste.
- 2
Finely grate the paneer. Mix it with the drained yogurt along with the chickpea flour, chopped chili, ginger, garam masala, amchoor, and coriander. The texture should be supple but no longer stick to your fingers.
- 3
Form small patties 4 cm in diameter. If the dough is too fragile, moisten your hands. The edges should be smooth, without cracks, to prevent the center from escaping during cooking.
- 4
Heat the ghee in a pan. Place the kebabs. When the base is brown and rigid, flip them. The crust should be well-colored and crispy on both sides.
Frequently asked questions
How do you get this dish right?
- The yogurt must be hung until it no longer releases a single drop of water, otherwise the kebab will burst during cooking.
- Toast the chickpea flour in a pan before adding it: it will lose its raw taste and bind the mixture better.
How long does this dish keep?
Eat piping hot straight from the pan. Does not store well, as the yogurt will soften the crust.
