These Dahi ke Kebabs are one of my go-to snacks when I want something crispy on the outside and creamy on the inside. They remind me of family get-togethers where everyone would gather around, eagerly waiting for the first bite! I always sprinkle a little extra chaat masala on top before serving—it’s my secret trick for an added zing!”

 

Ingredients

Hung curd – 1½ cups

Black salt – a generous pinch

Ginger chopped – ½ tbsp

Coriander stems chopped – 2 tbsp

Roasted cumin powder – 2 tsp

Salt – to taste

Onion chopped – 2 tbsp

Green chilly chopped – 1 no

Fried onion – 3 tbsp

Grated Paneer – ⅓ cup

Bread Crumbs – 2 cups

Oil – for frying

 

Ingredients:

1.Prepare the mixture:

Mix all the ingredients except for bread crumbs & oil. Make sure the curd is very very thick. Lightly oil your hands and make small balls of the curd. Dunk them in bread crumbs.

2.Serve:

Refrigerate the kebabs for 15mins. In the meant time heat oil, remove the kebab from the fridge and directly add it to the hot oil to get a golden fried colour. Remove and serve them hot

 

Nutritional Value (Per Kebab)

Calories: ~110 kcal

Protein: ~4 g

Carbohydrates: ~9 g

Fats: ~6 g

Fiber: ~1 g

Calcium: ~50 mg

Note: Nutritional values may vary based on portion size and cooking method (deep-frying vs. baking).