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
- Take all the ingredient in a big mixing bowl. Mix them. Keep it aside for 5 minutes.
For Stuffing
Take all the ingredients of the stuffing in another big bowl and mix them very well. Divide them into 6 equal portions (If you want to make small tikkis, divide it accordingly). Keep it aside.
Dust your hand with Maida. Take one portion of curd mixture. Stuff it with paneer mixture. Seal it properly with the help of maida. Shape it like tikkies.
On a hot non stick tava / griddle, place this Dahi Ke Kebab and pan-fry them using oil or ghee until they turn golden brown in color from both the side over a medium to low heat. You can also deep fry them.
Kebabs are ready. Serve them hot with tomato ketchup or Garlic chutney.
