Dahi Ke Sholay

Name: Dahi Ke Sholay
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup yogurt (full-fat, hung in muslin cloth for 3-4 hours until very thick); 100 g paneer (grated); 0.5 cup breadcrumbs (fresh, from 4-5 bread slices); 2 tbsp corn flour; 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 1 tsp chaat masala; 0.25 tsp roasted cumin powder; 1 pinch black salt; 1 pinch salt; 1 pinch black pepper (freshly ground); 3 tbsp all-purpose flour (for slurry); 4 tbsp water (for making slurry); 2 cup oil for frying

RATING

4.5/5(65)

TASTE SCORE

8/10

Crispy golden breaded patties with a creamy, tangy hung curd center that just melts in your mouth. A brilliant vegetarian starter that transforms simple yogurt into something truly special — perfect for parties or when you want to impress.

PREP

35m

COOK

20m

SERVES

3 PIECES

374 cal

SERVINGS

METHOD · 7 STEPS

prep · ~240 min
Hang the yogurt to make hung curd.
Place 2 cups of full-fat yogurt in a muslin cloth. Tie it tightly and hang over a bowl for 3-4 hours (or refrigerate overnight) until all the whey has drained and you have a very thick, creamy hung curd.
TIPThe thicker the hung curd, the better the kebabs hold their shape. Don't skip the draining time.
mix · ~5 min
Mix the kebab filling.
1.In a large mixing bowl, combine the hung curd, grated paneer, and 0.5 cup fresh breadcrumbs.
2.Add corn flour, chopped onion, green chili, grated ginger, coriander leaves, and mint leaves.
3.Sprinkle chaat masala, roasted cumin powder, black salt, salt, and black pepper.
4.Mix everything well with your hands until it forms a smooth, firm mixture that holds together.
TIPIf the mixture feels too soft or sticky, add an extra tablespoon of breadcrumbs. It should be firm enough to shape.
prep · ~15 min
Shape the kebabs.
1.Divide the mixture into 12 equal portions.
2.Shape each portion into a small cylindrical log or flat round patty, about 2 inches long.
3.Place all shaped kebabs on a plate and refrigerate for 15 minutes to firm up.
TIPChilling the kebabs before coating prevents them from breaking apart in the hot oil.
prep · ~2 min
Prepare the coating station.
1.Make a thin slurry by mixing 3 tbsp all-purpose flour with 4 tbsp water in a small bowl. Whisk until smooth with no lumps.
2.Spread 0.75 cup dry breadcrumbs on a flat plate.
prep · ~7 min
Coat each kebab.
1.Dip each chilled kebab gently into the flour slurry, making sure it is coated on all sides.
2.Roll it immediately in the dry breadcrumbs, pressing lightly so the crumbs stick well.
3.Place coated kebabs back on the plate. Repeat for all 12 pieces.
TIPFor an extra-crispy crust, do a double coating: dip the crumbed kebab back in the slurry and roll in breadcrumbs a second time.
fry · ~8 min
Deep fry the kebabs until golden and crisp.
1.Heat 2 cups oil in a kadai over medium heat. Test with a small crumb — it should sizzle and rise immediately.
2.Gently slide in 3-4 kebabs at a time, without crowding the pan.
3.Fry for 2-3 minutes, turning occasionally, until evenly golden brown and crispy on all sides.
4.Remove with a slotted spoon and drain on paper towels.
TIPKeep the oil at medium heat. Too hot and the outside burns before the center warms through; too cool and the kebabs soak up oil and turn soggy.
serve · ~1 min
Serve hot with mint chutney.
Arrange the hot Dahi Ke Sholay on a serving plate. Sprinkle a pinch of chaat masala on top and serve immediately with fresh mint chutney and sliced onions on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Hang the yogurt in a muslin cloth for at least 4 hours to achieve a thick, non-sticky hung curd.
2
If the mixture feels sticky, add a tablespoon of breadcrumbs until it holds shape without cracking.
3
Chill the shaped kebabs for 15 minutes before coating — this prevents them from breaking during frying.
4
For an extra crisp crust, double-coat by dipping in slurry and breadcrumbs twice.
5
Maintain medium oil heat; test with a breadcrumb — it should sizzle gently and float up immediately.
6
Fry in small batches (3-4 at a time) to keep oil temperature steady and ensure even browning.
7
Drain fried kebabs on paper towels to remove excess oil, then serve immediately for maximum crunch.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

For a lower-oil version, spray the coated kebabs lightly with oil and air-fry at 190°C for 10-12 minutes, flipping halfway. They turn golden and crispy with significantly less fat.

gluten free

Gluten-free

Replace breadcrumbs with gluten-free breadcrumbs or crushed rice flakes, and use rice flour or chickpea flour instead of all-purpose flour in the slurry. Great for gluten-sensitive guests.

stuffed

Stuffed

Press a small cube of cheddar or mozzarella into the center of each kebab before shaping. The melted cheese center adds a gooey surprise when bitten into.

spicier