Air Fryer Dahi ke Kebab recipe
Make crisp and creamy dahi ke kebab in your air fryer! A lighter, no-mess version of the traditional yogurt kebab — perfect for parties or evening snacks.
Servings: 4
Equipment
- Air fryer
- Food processor
Ingredients
- 1.5 cup thick yogurt hung for 2 hrs ,results in ½ quantity
- ¾ cup paneer , grated
- ½ cup bread crumbs
- ⅓ cup red lentil flour or chickpea flour (besan)
- 1 tbsp. ginger
- 1 tbsp. mint
- 1 tbsp. garam masala powder
- Salt as per taste Use black salt for extra flavor
- 1-2 green chillies chopped,optional
- 2 tablespoon Oil for brushing
Instructions
- Prepare Hung Curd:
- Line a bowl with muslin cloth, add thick yogurt, and hang for 2–3 hours to drain water. Squeeze gently a few times for a firm curd.
- Make Mixture:
- In a bowl, mix hung curd, grated paneer, breadcrumbs, salt, and spices until it forms a soft dough. Add more breadcrumbs if the mix feels sticky.
- Shape Patties:
- Divide the mixture into equal portions, roll into balls, and flatten slightly into kebabs. Brush lightly with oil.
- Freeze:
- Place kebabs on a parchment-lined tray and freeze for at least 4 hours or overnight for best results.
- Air Fry:
- Preheat air fryer to 180°C (355°F) for 5 minutes. Line the basket with a perforated sheet and arrange kebabs in a single layer. Air fry for 18–20 minutes, flipping halfway and brushing with oil again.
- Serve:
- When crisp and golden, serve hot with mint chutney or yogurt dip.