Ingredients with Measurements:
- 2 cups of hung curd
- 1 cup of crumbled paneer
- 1/2 cup of chopped onions
- 1/4 cup of chopped coriander leaves
- 2 tbsp of besan (gram flour)
- 1 tbsp of ginger-garlic paste
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1/2 tsp of red chili powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Mixing bowl
- Non-stick pan
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, add the hung curd, crumbled paneer, chopped onions, chopped coriander leaves, besan, ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well to form a smooth mixture.
2. Divide the mixture into equal portions and shape them into small kebabs.
3. Heat oil in a non-stick pan over medium heat.
4. Once the oil is hot, add the kebabs to the pan and fry them until they are golden brown on both sides.
5. Remove the kebabs from the pan and place them on a paper towel to remove excess oil.
6. Serve hot with mint chutney or tomato ketchup.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200 kcal
- Fat: 12 g
- Carbohydrates: 15 g
- Protein: 10 g
Substitutions for ingredients:
- Hung curd can be substituted with Greek yogurt.
- Crumbled paneer can be substituted with crumbled tofu.
- Besan can be substituted with corn flour.
Variations:
- Add chopped green chilies for a spicy kick.
- Add grated carrots or beetroot for a colorful twist.
Tips and Tricks:
- Make sure to squeeze out all the water from the hung curd to prevent the kebabs from falling apart.
- If the mixture is too soft, add more besan to thicken it.
- You can also grill the kebabs instead of frying them for a healthier option.
Storage Instructions:
- Store the leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the kebabs in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves and a sprinkle of chaat masala.
Pairings:
- Serve with naan bread or rice.
Suggested Side Dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting Advice:
- If the kebabs are falling apart while frying, add more besan to the mixture to thicken it.
Food Safety Advice:
- Make sure to cook the kebabs thoroughly to prevent any foodborne illnesses.
Food History:
- Dahi Chhana Kebab is a popular vegetarian kebab dish from North India.
Flavor Profiles:
- Creamy, tangy, and slightly spicy.
Serving Suggestions:
- Serve as an appetizer or as a main course.
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Region: Indian