Dahi Kebab

Dahi Kebab



Hung curd (full cream)                    200 gms

Paneer                                                    30 gms

Crushed cashew nut                              1 tbsp

Cornstarch                                               ½ tbsp

Cilantro roots                                          ½ tbsp

Ginger                                                       ½ tbsp

Green chili                                                  1 tsp

Crushed black pepper                            ½ tsp

Salt                                                                1 tsp

Panko breadcrumb                                  to roll



  1. Take 400g of yoghurt in a thin wire mesh strainer and leave for overnight to drain whey out and it will give approximately yield of 200 grams.
  2. Grade paneer and keep aside.                                      
  3. Fine chop cilantro roots, ginger and green chilies and keep aside.                           
  4. Crush Cashew nut and keep aside.                            
  5. Take a mixing bowl, add all the ingredients and nicely mix the mixture.
  6. Make equal size balls and roll them in panko breadcrumb and give them shape.
  7. Deep fry them in 350 F oil and place them over absorbent paper to avoid excess oil. Or if you want to be health conscious then grill it on griddle.
  8. Serve  with salad  and chutney.