Name: Dahi Ke Kabab
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Strained Yogurt, made from 2.5 cups thick yogurt; ¼ cup Paneer, grated finely; 3 tbsp Roasted Gram Flour, bhuna besan, adjust if mix is wet; 1 tsp Ginger, finely minced; 1 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, finely chopped; ¼ tsp Ground Cardamom; ¼ tsp Ground Black Pepper, freshly crushed; ½ tsp Salt, to taste; ¼ cup Breadcrumbs, for coating the kababs; 2 tbsp Ghee, for shallow frying

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Suspend fresh yogurt in a clean muslin cloth over a bowl in your refrigerator for 4-6 hours. Allow all the whey to drain completely until the yogurt develops the dense, luxurious texture of cream cheese.
4–6 hr
Transfer this premium hung curd into a mixing bowl and gently fold in the finely grated paneer.
Enhance the base with minced ginger, chopped green chilli, fresh coriander, cardamom powder, freshly crushed black pepper, and salt.
Sift in the roasted gram flour. Using an exceedingly light hand or a silicone spatula, coax the ingredients together into a soft, dough-like paste. Overworking will cause the curd to separate and release moisture.
Lightly oil your palms to handle this highly delicate mixture. Pinch off small portions and caress them into beautifully round, slightly flattened medallions.
Prepare a bed of breadcrumbs on a shallow plate. With utmost delicacy, roll each kabab until it receives a uniform, protective crumb coating. This is critical to locking the molten interior safely inside.
Bring a measured amount of ghee to temperature in a flat, heavy-bottomed or non-stick pan over a gentle low-medium heat.
Put the kababs into the pan. Fry them without moving them until a good golden-brown crust forms underneath. Slide a thin, flexible spatula under each one and turn it gently.
Fry the secondary side until it matches the golden perfection of the first. Extract with care and serve immediately.

How to tell it's done

A masterful Dahi Kabab possesses a whisper-thin, crispy shell that gives way to a warm, tangy, and incredibly rich molten yogurt center.

Getting it right

Tip

Chef's Tip: Treating this mixture with extreme delicacy is paramount. Ensure your hands are well-oiled, employ a thorough breadcrumb barrier, and only attempt a flip when the searing crust is fully established.

What to serve it with

Present this luxurious appetizer immediately upon cooking, paired elegantly with a rich date-tamarind reduction or a vibrant green mint chutney.

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Ingredients