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Creamy, melt-in-your-mouth vegetarian kebabs made from spiced hung yogurt and paneer. These delicate patties are pan-fried until golden and crisp, making them a perfect appetizer for parties or a special evening snack.
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.
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.
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.
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.
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.
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Creamy, melt-in-your-mouth vegetarian kebabs made from spiced hung yogurt and paneer. These delicate patties are pan-fried until golden and crisp, making them a perfect appetizer for parties or a special evening snack.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 180.97 calories per serving with 6.48g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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.
Bake the kebabs at 180°C (350°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until golden and crisp.
Add 2 tablespoons of finely chopped cashews or almonds to the mixture for a delightful crunch and richness.
Use a thick, plant-based yogurt (like coconut or cashew) to make hung curd and substitute crumbled firm tofu for paneer.
Add 2-3 tablespoons of finely chopped and squeezed vegetables like bell peppers or carrots for extra flavor and texture.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Both paneer and yogurt are rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
This dish is packed with calcium from dairy, which is vital for maintaining strong bones and teeth and plays a role in nerve function.
Spices like ginger and black pepper included in the recipe are known for their digestive properties, helping to stimulate metabolism and reduce indigestion.
This usually happens for three reasons: 1) The hung curd was not thick enough and contained too much moisture. 2) The mixture was not chilled for long enough. 3) You might be flipping them too aggressively. They are very delicate and require a gentle touch.
They are moderately healthy. The base of yogurt and paneer is rich in protein, calcium, and probiotics. However, they are shallow-fried, which adds calories. For a healthier version, you can bake or air-fry them.
One serving of two kebabs contains approximately 220-260 calories, depending on the amount of oil absorbed during frying and the fat content of the yogurt and paneer.
Yes, thick, full-fat, plain Greek yogurt is an excellent and convenient substitute for homemade hung curd. Ensure it's the thickest variety you can find.
Yes, you can prepare and shape the kebabs, coat them, and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best texture.
Roasted besan acts as a binding agent and adds a nutty flavor. You can substitute it with an equal amount of powdered roasted chickpeas (sattu) or fine breadcrumbs.