Dahi ke Kebab with Pudhina Chutney

Instructions

1. 1

   Prepare the Hung Curd (4-6 hours passive time). Place a large muslin cloth or cheesecloth over a deep bowl. Pour the 2 cups of yogurt into the cloth. Gather the edges, twist, and gently squeeze to remove some of the whey. Let it hang in the refrigerator for at least 4-6 hours, or overnight, until the curd is very thick and cheese-like. You should be left with approximately 1 cup of hung curd.

2. 2

   Prepare the Kebab Mixture (10 minutes). In a mixing bowl, combine the thick hung curd, grated paneer, roasted besan, finely chopped onion, grated ginger, and green chilies. Add the chopped coriander leaves, garam masala, chaat masala, black pepper powder, and salt.

3. 3

   Mix and Chill (35 minutes). Gently mix all the ingredients with a light hand until just combined. Do not overmix or knead, as this can make the curd watery. Cover the bowl and refrigerate the mixture for at least 30 minutes. This step is crucial for firming up the mixture, making it easier to shape.

4. 4

   Shape and Coat the Kebabs (10 minutes). Take the chilled mixture out of the refrigerator. Lightly grease your palms with a little oil. Divide the mixture into 8 equal portions. Gently roll each portion into a ball and then flatten it into a small, round patty (about 1/2 inch thick). Spread the cornflour on a plate and carefully coat each kebab on all sides, shaking off any excess.

5. 5

   Shallow Fry the Kebabs (10 minutes). Heat the oil in a non-stick skillet or pan over medium-low heat. Once the oil is moderately hot, carefully place 4-5 coated kebabs in the pan, ensuring they are not overcrowded. Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip them with a thin spatula and fry the other side for another 3-4 minutes until equally golden and crisp.

6. 6

   Serve. Remove the kebabs from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Serve immediately with mint-coriander chutney or tamarind chutney.