summary: Mint and Paneer Dahi Kebab Recipe without much oil
Mint and Paneer Dahi Kebab is an easy and flavourful recipe, which you can make at home without much effort.
Pudina and Paneer Dahi Kebab: Mint and Paneer Dahi Kebab is a delicious and aromatic snack, which you can make very easily at home. The freshness of mint, slight sourness of curd and soft texture of paneer together make it special. This kebab is a great option with tea, for guests or in case of light hunger. Let us know the easy and quick recipe to make it.
- 200 Gram Cheese
- 1 spoon Spice
- 1/2 spoon freshly ground black pepper
- 1 spoon bread crumbs
- 1 spoon Ginger grated
- 1 spoon fresh mint
- 1/2 cup Curd
- Oil for fries
Step 1: Preparing Curd
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First of all, take hung curd in a big vessel. Keep in mind that there should be no water in the curd, only then the kebabs will be good.
Step 2: Mix all the ingredients
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Now add grated cheese, boiled and mashed potatoes, chopped coriander, grated ginger and bread slice powder.
Step 3: Add spices
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Add salt, black pepper, white pepper and chaat masala to this mixture. Also add ½ cup bread crumbs so that the mixture binds.
Step 4: Kneading the Mixture
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Now mix all the ingredients well and prepare a soft dough like mixture. If the mixture seems too sticky, you can add a little more bread crumbs.
Step 5: Shaping the kebabs
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Divide the mixture into 12 equal parts. Make a Peda from each portion and shape it into a kebab.
Step 6: Fry
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Now heat oil in a pan and shallow fry the kebabs on low-medium flame. Fry until golden brown on both sides.
Step 7: Serving
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Drain the fried kebabs on kitchen paper to absorb excess oil. Then keep it in a plate, add onion flakes, some vinegar, salt and chaat masala on top and serve hot with green chutney.
- To make kebabs, first strain the curd thoroughly. If there is water in the curd, the mixture will become loose and the kebabs may break while frying. Using thick curd makes good kebabs.
- Always take cheese that is fresh and soft. Grate the cheese or mash it with hands, this keeps the kebabs soft from inside and also tastes good.
- Don’t add too much mint. Adding too much mint can make the taste bitter. Finely chop or grind the mint and add it.
- Add some bread crumbs or roasted gram flour to bind the kebab. Adding too much makes the kebabs tough, so add only as much as required.
- After the mixture is ready, keep it in the refrigerator for 10–15 minutes. Due to this, the kebabs set well and do not break while frying.
- Cook the kebab on medium flame. On high flame, kebabs can burn quickly from outside and remain raw from inside. Kebabs become nicely golden when cooked on low and medium flame.
