Dahi ke Kebab
Kamaal ke Kebab!
Creamy Verka Dahi marries wholesome Verka Paneer to make these much loved ‘Dahi ke Kebabs’! It is a popular snack at weddings and other occasions. We all relish their melt-in-the-mouth texture, but seldom attempt to make them in our kitchen. Here’s a simple recipe to get you started!
- ½ cup Verka Paneer, grated
- 3 tubs Verka Dahi (400(space) gm each)
- 1 tbsp Verka Ghee
- 1/3 cup puffed rice (murmurey) or pressed rice (chiwda)
- ½ -1 tsp powdered sugar
- ½ cup ‘maida’ for coating
- 1 tbsp chopped, fresh dhaniya
- 1-2 chopped green chili
- Salt, chili powder, garam masala to taste
- ½ tsp chaat masala
- 2 tbsp mint chutney
- Place the dahi in a square piece of muslin (mulmul) and hang it to release all the liquid (about 3-4 hours).
- Take the firm, thick dahi in a bowl. Add fresh dhaniya, green chili, salt, garam masala, chili powder, and puffed rice. Mix well.
- Allow the mixture to stand for 20-30 minutes. By then, any surplus liquid will get absorbed by the puffed rice.
- In another bowl, mix the grated paneer with the mint chutney, sugar and chili powder. This will be the stuffing for the kebabs.
- Take small portions of the dahi mixture and flatten out on your palm. Make a hollow in the centre.
- Place a little bit of the paneer filling within the hollow and enclose well to form a ball.
- With a light dusting of ‘maida’, flatten and shape the balls into ‘tikkis’.
- Drizzle a fry pan with Verka Ghee, and add all the kebabs in it. Shallow fry till golden brown and flip over to cook the other side. A little more ghee can be added at this stage.
- Remove the ‘tikkis’ from the pan on to an absorbent paper towel. Serve hot after sprinkling some chaat masala. Chutney or tomato ketchup team well with these kebabs.
Note: Don’t flip over the kebabs till they are firm, or they will break open. Instead of puffed rice, you can also use powdered lotus seeds (makhana). For a crunchy center, you can also use roasted, crushed peanuts and minced onions along with the paneer