A popular restaurant-style Dahi Kebab made with hung curd, paneer, and a blend of flavorful spices. These kebabs are shallow-fried to a golden crisp and are perfect served hot.
1: Hang the curd for 4 hours to overnight to release all the water, covered and refrigerated.
2: In a bowl, take the hung curd and add paneer, cheese, salt, green chillies, mint, coriander leaves, and bread crumbs to bind the mixture. Season with the powdered spices and black pepper powder.
3: Chill the mixture for 30 minutes in the freezer.
4: Divide the mixture and shape it into small tikkis.
5: Make a thin mixture of maida and water.
6: Dip the tikkis in the maida mixture and coat with fresh bread crumbs.
7: Shallow fry the delicate tikkis, flipping only 1 or 2 times in medium hot oil until they are golden brown.
8: Serve immediately.
