Dahi Ke Kebab
Dahi Ke Kebab is tangy in taste. I Used paneer to balance the tanginess of the curd. Some people use a roasted chickpea flour, some use bread crumbs, but in this recipe, I used Quick Oats Powder to help bind the curd to make it more healthy. Traditionally this kebab is deep-fried in Ghee or oil. Instead of deep-frying, I pan-fried them. How to make Dahi Ke Kebab? For outer coating...