Air Fryer Dahi Ke Kebab

Ingredients

• 200 g thick hung yogurt (dahi), drained of whey
• 80 g paneer, grated
• 30 g (3 tbsp) gram flour (besan)
• 2 tbsp breadcrumbs, plus extra for coating
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• 2 tbsp chopped fresh coriander
• ½ tsp garam masala (optional)
• ½ tsp roasted cumin powder (optional)
• ½ tsp salt
• Oil spray, for the basket and the patties
• Green chutney, to serve (optional)

Steps

1. Hang the yogurt in a muslin cloth or fine sieve for at least 2 hours (or overnight in the fridge) until it is thick and crumbly - this is what stops the kebabs from spreading.
2. In a bowl, mix the hung yogurt, grated paneer, gram flour, breadcrumbs, green chilli, ginger, coriander, garam masala, cumin and salt into a soft, scoopable mixture.
3. Chill the mixture for 20 minutes to firm up, then shape into 8 small patties about 1.5 cm thick. Press a thin layer of extra breadcrumbs on both sides.
4. Preheat the air fryer to 180°C and line the basket with perforated parchment or spray it well with oil.
5. Arrange the patties in a single layer with space between them and spray the tops lightly with oil.
6. Air fry for 12 minutes, gently flipping the patties after 6 minutes, until golden and crisp on the outside.
7. Rest for 2 minutes - they firm up as they cool - then serve hot with green chutney and sliced onion.

Tip: Hang the yogurt well - if the mix feels loose, add 1 tbsp besan, not more breadcrumbs.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage