Dahi ke Kebab


2 cups curd, thick and fresh
1 cup paneer, crumbled
1/2 onion, finely chopped
1 inch ginger, finely chopped
1 green chilli, finely chopped
2 tbsp coriander leaves
2 tbsp dry fruits, cashews and almonds, finely chopped
1/2 tsp black pepper powder
Salt to taste
1/4 cup bread crumbs
Oil for deep frying


1. Firstly place sieve in a large mixing bowl. Then, place the handkerchief into the bowl. Pour thick, fresh curd to it.
2. Get the cloth together and tie it tightly. Refrigerate it for 8-10 hours or overnight.
3. Next day you will see that the water has separated from the curd. a thick and creamy curd is ready. It is also known as hung curd.
4. Take hung curd in a large mixing bowl. To it add the crumbled paneer. 
5. Also add onion, ginger, green chilli, coriander leaves and dry fruits. Further add salt and black pepper powder to it. Add bread crumbs to remove excess moisture.
6. Mix well making sure that the hung curd and paneer are combined well. Do not overmix as the curd will start releasing moisture.
7. If the dough is too sticky, then add a few more tablespoon of bread crumbs.
8. Grease both the hands and prepare a ball sized kebab. 
9. Now, deep fry the kebab in hot oil immediately else the curd will start melting. Alternatively, shallow fry the kebab.
10. Fry the kebab on medium flame, stirring occasionally. Fry the kebab till they turn golden brown in color.
11. Drain the kebab into a napkin to remove excess oil.
12. Finally, serve dahi ke kebab with coriander chutney or tomato ketchup or mint chutney.