Dahi kebab, the staple vegetarian appetiser in most North Indian restaurants, is a go-to snacking option for many diners. While they are traditionally deep-fried or shallow-fried, you can take out the oil, make them healthier by air frying, and enjoy the crispy snack at home.
In most Indian households, snacks have a special place. Whether you’re throwing a house party, celebrating a festival, or simply want to enjoy the monsoon season with a cup of tea, snacks are a non-negotiable part of the spread. There’s a ritual of having a plate of something crispy being passed around amidst the chatter of conversations flowing through the room.
Woven into everyone’s system as the symbol of Indian hospitality, snacks like pakoras, samosas, kebabs, or even freshly baked cookies served with a spicy namkeen are what make Indian tea-time extraordinary. One such snack that always becomes the highlight of any spread is dahi ke kebab. Super crispy on the outside and filled with a mixture of grated paneer and hung curd, these vegetarian kebabs are all you’ll need to make for special occasions, festive gatherings, or even unannounced guests.
Since it can be whipped up in less than an hour, dahi kebabs are the perfect way to have something lip-smacking without spending
Read MoreTake some hung curd in a bowl and make sure it has a thick consistency. If not, drain the excess water before using. Next, grate the paneer and mix it with the hung curd.
Finely chop the onion, green chilli, and coriander, and add to the mixture of grated paneer and hung curd. Grate the ginger and mix it in. Add the spices like garam masala, black pepper, and salt.
To bind the mixture, add besan and cornflour. These ingredients will help absorb any moisture and keep the kebabs crispy. Refrigerate the kebabs for about half an hour before shaping them.
Once you get a consistent mixture, grease your palms with a little oil, and take small portions of the mixture. Shape them into round patties and coat each of them with breadcrumbs.
In the meantime, preheat the air fryer at 180°C for about five minutes. Next, arrange the kebabs in a single layer in the basket.
Air fry the kebabs for fifteen to twenty minutes. Flip in between for even cooking, and take the dahi kebabs out once they are golden and crispy.
Transfer the kebabs to a plate and arrange them with thinly sliced onion rings. Add a squeeze of lemon and serve with a creamy dip or a spicy chutney.
1 Make sure the hung curd is thick and dry. Its consistency should be similar to cream cheese. If there is any excess moisture, the kebabs will turn out to be soggy, and they might also break apart. The best way to make a thicker consistency is by straining the hung curd overnight.
2 If the mixture of the dahi kebabs feels soft, you can add some grated paneer or roasted besan to make it firm.
3 Don’t forget to refrigerate the mixture for at least half an hour before you shape the kebabs. With a cold mixture, you’ll get firmer and less sticky patties.
4 After preheating the air fryer, remember not to overcrowd the basket. Always cook in batches to make sure each side of the kebab is crispy.
5 If you like super crispy dahi kebabs, you can double-coat the patties in breadcrumbs. Also, spray a little oil before air frying, and you’ll get the perfect crunch.
One of the most common reasons for kebabs breaking or falling apart is the excess moisture in the hung curd. Before you make the mixture, ensure that the hung curd is properly drained so the patties can hold their shape. Another underlying reason could be overmixing, which can break the structure, resulting in loosely bound patties.
If you don’t have an air fryer, you can shallow-fry the kebabs, or if you want to eliminate the oil, you can bake them at 200°C for about twenty minutes.
The only ingredient that might contain gluten is breadcrumbs. You can either take gluten-free breadcrumbs or use powdered oats or crushed cornflakes to coat the patties.
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