Celebrity chef Ranveer Brar shares recipe for dahi ke kebab with tomato chutney: See step-by-step preparation

When one thinks of vegetarian kebab, the mind often goes straight to paneer. But that need not always be the case. Celebrity chef and MasterChef India judge Ranveer Brar shared an easy recipe for dahi ke kebab on his blog, which demonstrates just that.

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The crispy outside and soft inside fried yoghurt balls are a real flavour-bomb, and take approximately 35 minutes to prepare. The quantities of ingredients listed here are sufficient to serve four. The detailed steps of preparation are as follows.

Ingredients for dahi ke kebab

For filling

• 1 ½ tbsp Ghee
• ½ cup Cashew nut
• ⅓ cup fried Onion, chopped
• 1 tsp Fennel seeds, crushed
• 2 Green chilli, chopped
• ¼ cup Coriander leaves, chopped
• Salt to taste
• ½ tsp Red chilli powder
• ½ tsp Roasted Cumin powder
• 2 tbsp Hung curd

For dahi kebab

• 2 cups Hung curd
• Salt to taste
• ½ tsp Black pepper, crushed
• ⅓ cup fresh Bread crumbs
• ½ tsp Nutmeg, grated
• ¼ cup Roasted Gram flour

For coating

• 2 cups fresh Bread crumbs
• ⅓ cup Poha, crushed
• Oil for shallow fry

For tomato chutney

• 4-5 Tomato, halved
• ½ inch Ginger, peeled, sliced
• 2 Green chillies
• 8-10 Cashew nuts
• Salt to taste
• ½ tsp Red chilli powder
• 1 tbsp Jaggery
• 1 tbsp Oil
• 1 tsp Lemon juice

Method of preparation

For filling

1. In a pan, add ghee, cashew nuts, and roast them until golden in colour.
2. Transfer it into a plate, chop and keep it aside.
3. In a bowl, add roasted chopped cashew nuts, fried onion, fennel seeds, chopped green chilli, coriander leaves, salt to taste, red chilli powder, and roasted cumin powder. Mix it well.
4. Add a little hung curd and mix everything well. Keep it aside for future use.

For coating

1. In a large bowl, add fresh bread crumbs and crushed poha. Mix well.

For dahi kebab

1. In a large bowl, add hung yoghurt, salt to taste, black pepper powder, fresh bread crumbs, grated nutmeg and roasted gram flour. Mix everything well.
2. Take a small portion of dahi kebab and stuff the filling and seal it properly to make a round ball.
3. Coat it with the bread crumb mixture. Make the rest of it with the remaining filling in the same way.
4. Keep in the refrigerator for 5 minutes so that it holds its shape.
5. Heat oil in a kadai, fry the dahi kebab on medium flame until nice and golden in colour and crisp on all sides.
6. Remove on a absorbent paper to remove an excess amount of oil.
7. Serve hot with tomato chutney.

For tomato chutney

1. In a grinder jar, add halved tomatoes, ginger, green chilli, cashewnut, salt to taste, red chilli powder, jaggery, oil and lemon juice. Grind it into a smooth paste.
2. Transfer it into a bowl.

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