Dahi Yoghurt Kebabs
Adapted from One Table Supper Club
Preparation time: 30 minutes plus overnight hanging time
Cooking time: 20 minutes
Makes 8 kebabs (depending on how large you make them)
- 550g/20ozs. plain yoghurt
- 2 large onions, peeled and finely diced
- Oil for frying
- 2-3 chillies (to taste)
- 2 teaspoons toasted cumin, ground into a powder
- 50g/1.7ozs. grated paneer (I used feta cheese)
- 1/2 cup chopped coriander leaves
- Salt and pepper to taste
- 50g/1.7ozs. of toasted, ground cashews
- 25g/1oz. raisins/currants
- 2 cups bread crumbs
- Butter/ghee to fry
Step 1 - Whisk the yoghurt and put it in a thin muslin cloth or 3 paper towels over a sieve and a jug. Allow the whey to drain out overnight. Place in a bowl and set aside.
Step 2 - In a pan add some oil. Saute the diced onion, chillies and a bit of salt until onions are sweet and caramelised. Take your time with this and don't rush or burn the onions.
Step 3 - Place the cooked onion mixture into the yoghurt. Add in the cumin powder, paneer or feta, ground cashews, raisins, coriander leaves, salt and pepper and mix well. Taste the mixture and season. Refrigerate for at least an hour to solidify it (this mixture will also keep in the fridge for 48-72hrs).
Step 4 - When you want to eat it, take out of fridge, shape them into crumpet-like shapes. I place the breadcrumbs in a shallow bowl and use a large ice cream scoop to make a ball and press it down and coat in the breadcrumbs.
Step 5 - Heat a frying pan and add some ghee/butter on medium high heat (6 or 7 out of 10). Gently place the yogurt kebab rounds in the pan and cook for 3-4 minutes on each side. They should look nice and brown. They are a little delicate so be careful when you flip them. Serve with chutney.