Dahi ke kebab is one of the mouth-watering and unique vegetarian dishes with a base of yoghurt, where the flavours are presented in this delectable form of grilled food. The dahi ke kebab recipe is made using a mix of creamy yoghurt, aromatic spices, and fresh herbs thereby rendering an extremely mouthwatering kebab that is not only light but also very satisfying. Hung curd is used to make the base for kebab and makes the texture rich and tangy with yoghurt. These kebabs are made by using hung curd, which is mixed along with a number of other ingredients such as grated paneer, finely chopped onions, green chillies, and also a blend of spices that includes cumin and garam masala. The fresh addition of coriander and mint adds an exciting flavour and freshness to the whole taste. The mixture is given shapes in patties or kebabs, shallow-fried or grilled till golden brown with crispy coating surfaces sporting silky softness and creaminess inside. Dahi ke kebabs can be enjoyed as an elegant appetiser, apart from acting as a side dish, invariably paired with some unusual tangy mint chutney or yoghurt dip to provide the flavour. It tops anyone's choice list at any party or special occasion. These kebabs can be served as one course, but a big meal can also accompany them. They are sure to satisfy your savoury, rich flavour requirements, so for all the guests going to try out the new dishes from Indian cuisine, this is a must-try.

• 500 gms curd
• 200 gms paneer
• Salt
• 2 green chilli
• 50 gms onion
• 1 tsp ginger
• 1 tsp chaat masala
• 2 tbsp coriander leaves
• 1/2 cup breadcrumbs
• 3-4 tbsp besan
• 1 eggs
• 1/2 tsp garam masala
• Cooking oil

• Dahi Ke Kebab or yoghurt Kebabs is a tasty treat of the richness of the texture of yoghurt, mixed with Indian spices subtly.
• These kebabs do great as appetisers at parties, snacking to be enjoyed with family gatherings, or as a good accompaniment to your meal.
• Here's how you can easily make just such irresistible kebabs.
• First, you are going to need 500 gms of curd that you place in a muslin cloth.
• Then, you gather together the four corners and tie up a good knot so that you have a pouch.
• You will then hang this pouch in a cool place for 3-4 hours so that excess water can drip out.
• This converts your normal curd into hung curd, which will be thicker and creamier in texture to form an ideal base for kebabs.
• With hung curd, the kebabs become dense in texture, making them moist and flavourful.
• Once you are ready with the hung curd, prepare the kebab mixture.
• Mix 200 gms of grated paneer along with prepared hung curd in a mixing bowl.
• Here, paneer adds one more layer of creaminess and protein, making kebabs hearty and satisfying.
• Add 50 gms of finely chopped onions.
• That brings a bit of crunch and sweetness to the present, along with two finely chopped green chillies for some element of heat.
• For aromatic depth, add a teaspoon of grated ginger, followed by one teaspoon of chaat masala and half a teaspoon of garam masala.
• The spices add more flavour to the kebab and give it that authentic touch.
• Don't forget to season with salt and fold in 2 tablespoons of chopped coriander leaves for freshness.
• Now, mix all together very well until you get a smooth, homogenous mixture.
• To make sure that your kebabs hold well, add 3-4 tablespoons of roasted gram flour (besan) to the mixture.
• That acts as a binding agent so the kebabs can hold the shape they keep.
• Mix well, such that gram flour is well distributed all across the mixture.
• The prepared mixture must be divided into equal portion sizes.
• Shape each portion in round or oval kebabs and press them well so they hold their shape.
• You can make them as thick or as thin as you want them to be, depending on your preference.
• Alternatively, you may add an egg as a binder to give it more flavour and texture.
• Crack one egg in another bowl and mix well for later use.
• This is not a required step, but it does add a lot of flavour to the kebabs and helps the breadcrumbs to stick to the meat.
• Prepare the coating of your kebabs by spreading 1/2 cup of breadcrumbs on a plate.
• Coat the kebab with the whisked egg and then roll in the breadcrumbs evenly coating. That will be your auspicious golden-brown crust when frying.
• Fill a pan with oil for shallow frying. When hot, put the kebabs gently in the pan.
• Fry on medium heat, turning occasionally until they turn golden brown and crisp on both sides.
• It should take about 3-4 minutes on either side to be fried.
• The aroma in your kitchen will almost become irresistible.
• Now that the kebabs are just right fried take them out of the pan and let them sit on a piece of paper towel to soak up excess oil.
• And that's how you will make sure your kebabs don't get soggy from oil.
• Serve your Dahi Ke Kebabs hot with refreshing mint chutney or tangy tomato ketchup on your side!
• The creamy kebabs with spicy chutney is a wonderful balance that cannot help but delight the palate.
• The recipe for Dahi Ke Kebabs is the best in Indian cuisine, and it can be enjoyed with rich ingredients and simple preparation in any meal. Enjoy this savoury treat with your friends and family, and bask in the compliments you are sure to receive!