Dahi Ke Kebab

500 g Hung curd or 800 g greek yoghurt, strained to remove whey
4 tbsp coriander leaves
200 g Indian cottage cheese, grated paneer
100 grams cheese, grated
4-6 tbsp Gram flour, roasted besan
SIDS SALT & PEPPER to taste
1 tsp red chilli flakes
1 tsp green chillies, chopped
2 tsp ginger, grated
½ cup breadcrumbs, to coat the kebabs
Rice bran oil, for frying

Make Dahi Kebab Mixture:
Add hung curd in a mixing bowl and then add coriander leaves, grated paneer, cheese, grated ginger, chopped green chillies, red chilli flakes to the hung curd. Mix them well.
Add roasted besan to bind the curd. Mix it well. You can add more besan if curd remains wet. Season with SIDS SALT & PEPPER.
Shaping Kebabs
Grease your hands with cooking oil. This will help in making perfect round balls if you are deep-frying them.
Make rounded balls of the mixture. Meanwhile, set the oil in a kadhai. Heat it on medium flame.
Coat this dahi kebab you made with breadcrumbs and use any of cooking method given below.
Deep Frying the Dahi Kebab:
Put the balls in hot oil one by one. Let them fry on medium flame. Turn them to cook from all sides occasionally.
Deep fry the kebab on medium heat until it turns golden brown.
Shallow Fry or Pan Fry the Kebab:
You shape dahi kebab into patties if you want to shallow fry them or pan fry. Heat oil in a flat pan and put kebabs in hot oil one by one. Let them shallow fry on medium flame. turn them to cook from all sides occasionally.
Fry the kebab until it turns golden brown.
Similarly, you can make Air fried dahi kebab by spraying them with oil and then placing in an air fryer which is preheated.
Air Fried Dahi Kebab:
Air fry them for 6-7 minutes on 200°C then turn them over an air fry at 200°C for another 3 minutes.
Serve dahi kebab fresh and hot with spicy green chutney or tomato ketchup as a teatime snack or party appetizers.