Let’s get it right on the #humpday – soft, creamy and crunchy Dahi Kebab or Yogurt Kebab or Yogurt Fried Dumplings or Yogurt Fried Patties.
The sourness and softness of yogurt meeting the zing of chillies and layered with a crunchy coating – all of this is what you see in those cute little kebabs out there. Truly delicious and a super easy snack to serve for your guests! Don’t forget to serve it with the coriander mint green chutney (recipe already on the blog!)
While some of us being health conscious might think of shallow frying or baking it, yogurt balls being too delicate will not let you flip easily without changing its shape or even breaking. It might be a good #airfryerrecipe if deep-frying is an issue, but we haven’t tried in it yet.
- 250 gm (2 cups) hung yogurt / 1 kg yogurt
- 2 finely chopped green chilies
- Salt to taste (at least 1-1.5 tbsp salt)
- A dash of black pepper
- ½ tsp black salt
- 1 tsp garam masala
- 2 tbsp of chickpea flour / gram flour
- 1 tbsp oats powder
- 1 tsp powdered sugar
- ½ medium sized grated onion
- 1 tbsp grated cheese
- ½ cup chopped coriander leaves
- 2 tbsp oats flour for coating
- Breadcrumbs for coating
- Oil for frying
- Take yogurt and hang in a muslin cloth for at least 5-6 hours or keep in the refrigerator overnight. Squeeze all the water out before hanging it
- Take the hung yogurt in a bowl and add chillies, all the dry spices, sugar, gram flour, oats powder, cheese, onion, coriander leaves and give it a good mix
- Make 7-8 small balls out of it and gently roll on the mix of oats flour and breadcrumbs. You can keep in the fridge for 10-15 min so balls do not losen up
- Once all the balls are done, deep fry them – do not put too many at one go
- While frying just gently flip it once or else it will break given the flimsy balls of yogurt
- Serve hot with coriander-mint green chutney and those who like it, with green chilies too!