By Devi Poojari
This shortcut recipe for the creamy and crunchy dahi kebabs are great to pass around during a cocktail party, along with some spicy green chutney to dip it into.
¾ cup hung curd 1 cup cubed paneer ½ tablespoon ginger-garlic paste 1 onion, chopped 2 green chillies, chopped 1 tablespoon rava 3 tablespoons chopped coriander 1 teaspoon garam masala 1 tablespoon gram flour + 3 tablespoons water ½ cup fine breadcrumbs Oil, for shallow frying
Add the hung curd, paneer, ginger-garlic paste and rava to a food processor and grind into a fine dough-like mixture.
Empty into a mixing bowl and season with onions, chillies, garam masala and salt.
Make a slurry of the gram flour and water in a separate bowl while you also heat the oil.
Divide the hung curd mixture into equal-sized balls and flatten them into patties.
Coat each patty in the gram flour mixture and breadcrumbs and fry in the oil for 2-3 minutes on each side, on a medium heat.
Remove on to paper towels and serve hot with green chutney.