2 cups curd / yogurt, thick and fresh
1 cup paneer, crumbled
½ small onion, finely chopped
1 inch ginger, finely chopped
1 green chili, finely chopped
2 tbsp coriander leaves, finely chopped
2 tbsp dry fruits, cashews, almonds, chopped
salt to taste
½ tsp IWP back pepper powder
½ tsp IWP garam masala powder
¼ cup bread crumbs
2 tbsp corn flour, to dust patties
Oil for deep frying
Firstly, take thick and creamy curd (hung curd).
Further add 1 cup crumbled paneer.
Also add onion, ginger, chili, coriander leaves and dry fruits.
Additionally add salt and IWP black pepper powder and IWP garam masala.
To that add bread crumbs to remove excess moisture.
Mix well making sure the paneer and hung curd are combined well.
Do not over knead as curd will start releasing moisture.
If the dough is too sticky, then add a tsp more of breadcrumbs to absorb moisture.
Grease both the hand with oil and prepare a ball sized patties.
Coat the patties with corn flour to remove excess moisture.
Now, deep fry the patties in hot oil. else the curd will melt and create a mess in oil.
Fry on medium flame, stirring occasionally.
Fry till the patties or kabab turns golden brown.
Drain the kebab into kitchen paper to remove excess oil.
Finally, serve dahi ke kabab with pudina chutney or sauce.
