Name: Kebab-e-khaas recipe by Hetal Agarwal at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 3
Ingredients: A. For dahi kebab:-; 1 cup hung curd; 1/2 cup grated paneer; 2 tbsp roasted gram flour; 1/4 tsp clove powder; 1/4 tsp cardamom powder; 1/4 tsp red chilli powder; 1/4 tsp cinnamon powder; 1 1/2 tbsp cashew nut powder; 1 tsp green chilli paste; 1/4 tsp sugar; Salt to taste; 1 tbsp finely chopped cilantro; 1 tbsp bread crumbs for binding, if required; B. For stuffing:; 1/2 cup boiled and coarsely crushed corn; 1/4 cup shredded paneer; 1/4 cup shredded cheese; 1 tbsp chopped cilantro; 1 tbsp bread crumbs; 1 tbsp finely chopped cashews/ mixed dry fruits; Salt to taste

ABOUT Kebab-e-khaas RECIPE

Kebab-e-khaas is my recent experimental venture. These are soft melt in the mouth makhmali yogurt kababs stuffed with cheesy corn mixture. Crunchy from outside and soft from inside these are perfect for any parties. Made with paneer, youghurt,cheese,corn and flavourful aromatic indian spices these kababs are sure to fetch you many compliments.So prepare these in your next party and the efforts would be totally worth it!!

Ingredients Serving: 3

A. For dahi kebab:-
1 cup hung curd
1/2 cup grated paneer
2 tbsp roasted gram flour
1/4 tsp clove powder
1/4 tsp cardamom powder
1/4 tsp red chilli powder
1/4 tsp cinnamon powder
1 1/2 tbsp cashew nut powder
1 tsp green chilli paste
1/4 tsp sugar
Salt to taste
1 tbsp finely chopped cilantro
1 tbsp bread crumbs for binding, if required
B. For stuffing:
1/2 cup boiled and coarsely crushed corn
1/4 cup shredded paneer
1/4 cup shredded cheese
1 tbsp chopped cilantro
1 tbsp bread crumbs
1 tbsp finely chopped cashews/ mixed dry fruits
Salt to taste

Instructions

A.Steps for dahi kababs (outer covering)
Firstly hung the curd overnight in the muslin cloth tied tightly so as to drip off maximum water. For 1 cup of hung curd you will need around 500 gms of yogurt.
Next day open the cloth and keep it in refrigerator for 1 or 2 hours before using.
Next mix all the ingredients mentioned above under dahi kabab and make a smooth mixture which can be binded easily.
Add more bread crumbs if required to get a smooth mixture you can work with. It should not be sticky.
Your outer covering is ready. Keep it in refrigerator till use.
B. For stuffing:
Mix all the ingredients mentioned under stuffing above and make in to a smooth dough like consistency. Add more bread crumbs if required to avoid stickiness.
C. Assembling the kebab:-
Take a toothpick and first wrap the corn cheese mixture over it as shown in the picture. Wrap it tightly around the toothpick.
Next wrap the outer covering of dahi kabab over the cheese corn kababs. Use enough bread crumbs for smooth kebab finish.
Keep it in refrigerator for around 10 to 15 minutes before frying.
Next heat some oil in the kadhai and drop the kababs 2 at a time. Make sure your oil temperature is hot enough when you drop kebabs in it else it would absorb too much oil.
Fry very gently till golden brown color.
Serve it with mint yogurt chutney and cucumber onion salad.

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