Name: Dahi ke Kabab recipe by Monesh Mirchandani at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 6
Ingredients: Hung Curd - 1 kg; Grated Paneer - 1/2 kg; Onion Finely Chopped - 1 Medium Size; Bell Peppers (Capsicum) Assorted Colors Finely Chopped - 1 Cup; Green Chillies - Finely Chopped - 6 to 8 Nos.; Garam masala - 1 tea spoon; Coriander powder - 1 tea spoon; Bread Crumbs - 1-1/2 Cup; salt as per taste; Corn Flour for coating - 1 cup

ABOUT Dahi ke Kabab RECIPE

I would like to give credit to Hebbar's Kitchen

Ingredients Serving: 6

Hung Curd - 1 kg
Grated Paneer - 1/2 kg
Onion Finely Chopped - 1 Medium Size
Bell Peppers (Capsicum) Assorted Colors Finely Chopped - 1 Cup
Green Chillies - Finely Chopped - 6 to 8 Nos.
Garam masala - 1 tea spoon
Coriander powder - 1 tea spoon
Bread Crumbs - 1-1/2 Cup
salt as per taste
Corn Flour for coating - 1 cup

Instructions

To make hung curd, put curd in a muslin cloth & tie tight & keep on strainer in a bowl overnight in a fridge.
Next day take hung curd, grated paneer, finely chopped onion, bell pepper, green chillies, bread crumbs, garam masala, coriander powder & salt & mix nicely.
Take oil in Kadhai and heat it on High-Medium flame and mean time give a desire shapes to the mixture and dip in a corn flour powder & dust any extra corn flour and fry them.
Serve them with Schezwan Sauce / Green Chutney.

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