Dahi ke Kabab by Chef Kunal Kapoor

Highlights From my side 👍

He used stems of coriander

Use grated paneer to avoid excess use of binding

RECIPE

Step-by-step recipe that  highlights a vegetarian alternative to traditional meat kebabs, using everyday ingredients to create a dish that's soft inside yet crispy outside. Key elements include:

Ingredients:

Base: Hung curd (strained overnight to achieve thickness and a slight sour tang, essential for the kebab's texture).

Flavorings: Finely chopped onions, ginger, green chili, coriander stems, brown fried onions, and roasted cumin powder.

Binders: Grated paneer (cottage cheese) for structure, grated cheese for added creaminess, and roasted gram flour (besan) to hold the mixture together without making it dry.

Coating: Bread crumbs for the outer crunch.

The recipe avoids excessive flour or cornflour to prevent dryness, relying instead on the natural binding from paneer and cheese.

Preparation Steps:

Mixing: Combine the hung curd with chopped vegetables, seasonings, paneer, cheese, and gram flour. The mixture should be firm enough to hold shape but not overworked to avoid releasing moisture.

Shaping: Form small portions into round or patty shapes using minimal hand contact to keep them intact.

Coating and Frying: Roll in bread crumbs, then deep-fry in hot oil on high heat. This ensures the exterior crisps quickly without overcooking the soft, creamy center.

Serving: Plate with a simple coriander garnish; no elaborate sauces are needed, as the kebabs are flavorful on their own.