Summer’s rapidly approaching, and one ought to not just drink cool drinks, but also eat cooling foods to stay fresh in the heat. Indulge in the tantalising taste of Dahi Ke Kebab, a refreshing summer treat that’s a departure from traditional meat-based kebabs. Crafted with a medley of vegetables, cooling yoghurt and spices, it is the perfect summer snack. Let the culinary expertise of Syam Krishna Raj, Chef Faculty at Kamaxi College of Culinary Arts, Verna, inspire you to create this delectable dish.
Servings: 10
Preparation time: 3 hours
Cooking Time: 15 minutes
Ingredients
Thick Curd – 2 cup
Cottage Cheese- 1 cup
Potato Flour- 2 tbsp
Fennel seeds (crushed)- 1 tsp
Chat Masala- ¼ tsp
Ginger (grated)- 1/2 tsp
Green chillies (finely chopped)- 1 to 2
Coriander leaves (finely chopped)- ¼ cup
Garam masala- 3/4 tsp
Salt/Black Salt to taste
For Filling
Cream Cheese- ½ cup
Cumin Powder- 1 tsp
Chopped Coriander- 5 gms
Mint Leaves (chopped)- 5 tsp
For Dredging :
Fresh white breadcrumbs- 1/2 cup
Ghee to Shallow Fry- ½ cup
Method:
Strain yogurt in a muslin-lined strainer for 2 hours in the fridge. This eliminates excess liquid without souring. Transfer drained yogurt to bowl, add crumbled paneer, chickpea flour and remaining ingredients. Mix by hand to form soft, moist dough, adding more potato flour if needed for binding. Combine cream cheese, cumin powder, mint and coriander leaves. Divide dough into portions, shape into cups, stuff with cream cheese filling, seal, then flatten into 2.25-inch wide, 0.5-inch thick patties. Refrigerate the patties for 30 to 60 minutes to firm up. Heat ghee in pan, dredge patties in breadcrumbs, shallow fry until golden. Serve warm with coriander mint chutney.
