| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 cups hung curd refrigerated overnight
- 1 cup Chicken Mince
- ½ Small Onion finely chopped
- 1 inch ginger finely chopped
- 1 Green Chilli finely chopped
- 2 tbsp Coriander leaves finely chopped
- 2 tbsp Cashews and Almonds finely chopped
- salt to taste
- ½ tsp pepper powder
- ¼ cup Bread Crumbs
- 2 tbsp cornflour
- oil as needed
Ingredients
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Instructions
- In a bowl, mix together hung curd and chicken mince. Then add onion, ginger, chilli, coriander leaves and dry fruits. Finally, add salt, pepper, bread crumbs and knead. Make sure everything is combined well, and there is no moisture.
- Apply some oil on your palms and roll medium-sized patties. Coat the patties with cornflour and immediately deep fry in hot oil on a medium flame, to stop the curd from breaking down. Once the kebabs turn golden brown, place them on a kitchen towel to remove the excess oil.
- Serve the dahi kebabs with pudina chutney or a sauce of your choice.
Recipe Notes
Recipe Tip
Do not over knead the batter, as the curd will start releasing water.
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Frequently Asked Questions
How do I prevent the batter from turning too sticky?
If the batter is too sticky, then add more breadcrumbs to absorb the moisture.
Why do the kebabs keep breaking?
Make sure you deep fry the kebabs immediately after kneading the batter. If you keep the patties aside, the curd may breakdown and release more water. This might cause the kebabs to break in the oil.