Air fryer recipe · Starters
Dahi Ke Kebab
Melt-in-mouth hung-curd kebabs with a delicate crust and a creamy molten centre.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 9.8 gprotein
- 15.9 gcarbs
- 4.9 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Hung curd1.5 cups
- Roasted besan3 tbsp
- Chopped cashews & raisins3 tbsp
- Green chilli & ginger, minced1 tbsp
- Bread crumbs for coating1/2 cup
- Oil for brushing1 tbsp
Method
Drain the curd well
Hang the curd in muslin for a few hours until it is very thick and almost dry. This is the most important step because watery curd will never hold a kebab shape.
Toast the besan
Dry-roast the besan on low heat until it smells nutty, then cool it. Mixing this into the curd absorbs remaining moisture and removes any raw-flour taste.
Fold in the filling
Gently mix the thick curd with roasted besan, chopped cashews, raisins, minced chilli-ginger and salt. The nuts and raisins give the soft creamy interior a sweet, crunchy surprise.
Shape and crumb
Wet your palms, shape the mixture into small rounds and roll each in bread crumbs. Chill them for fifteen minutes so the delicate kebabs firm up before frying.
Air-fry gently
Brush with oil and air-fry at 190C for 12 minutes, flipping carefully once. They are ready when the crumb coat turns pale gold and crisp while the inside stays soft and creamy.
