To begin making the Dahi Ke Kebab Recipe we will first make the hung curd.

You can also use Greek yogurt that is thick and free from whey. 

To make hung curd, place a muslin cloth/ cotton handkerchief over a strainer. Place the strainer over a bowl to collect the whey.

Add the curd/ greek yogurt to the muslin cloth.Place this for at least 24 hours or 2 days (more the better) in the refrigerator. 

The whey gets separated and collected in the bowl below. The hung curd will be thick and collected in the muslin cloth. And keeping it refrigerated prevents it from getting sour.

The important thing to note here is the yogurt should be thick, with no whey.

Preheat the oil for deep frying. Use a small deep frying pan, as the oil cannot to reused again, as there will be a lot of bread crumb residue.

The kebabs are cooked on high heat and fry very fast. Hence it is important to keep the oil preheated. We will fry the Dahi Ke Kebabs as soon as they are shaped and tossed in bread crumbs. 

Once the whey from the yogurt is drained, transfer the yogurt to a large mixing bowl and stir in the remaining filling ingredients like the green chillies, black salt, cumin powder, besan, saffron, salt to taste. Stir well to combine.

Place the bread crumbs in a flat plate.

Spoon a large tablespoon of the Dahi Kebab mixture into the bread crumbs. Toss the crumbs over the kebab mixture.

Once it's lightly coated, lift off the plate and shape into a round ball and then lightly flatten it. 

Once again toss into the bread crumbs for a second coat. Proceed the same way to shape the remaining Dahi Ke Kebab mixture.

Add 2 Dahi Ke Kebabs at a time into the pre heated oil and fry on high heat. The kebabs take less than 15 seconds to get fried and crisp.

Once it is dark golden brown and crisp remove the Dahi Ke Kebab from the heat and drain the excess oil in kitchen towels.

Serve Dahi Ke Kebab along with Dhaniya Pudina Chutney as an appetizer for a house party