MOUTH MELTING DAHI KEBABS
Make Delicious Dahi Kebabs at Home
3 cups (500 gm) Dahi- Hang for at least 4 hours and squeeze well
200 gm paneer- finely grated and mashed
1/2 cup milk powder
MIX WELL.
2 tbsp each- fine chopped coriander and yellow capsicum and fried kaju
1 tbsp kishmish chopped
1 tsp finely chopped ginger
1/2 tsp chat masala
1/2 tsp jeera powder
1/4 tsp Elaichi powder
Salt to taste
ADD ALL. MIX. REFRIGERATE MIXTURE FOR 1 HOUR TO BECOME FIRM.
Make kebabs and roll over dry bread crumbs.
Refrigerate again for sometime before frying.
Pan fry in a 4 or 5 tbsp oil till golden.