Easy, Gluten-free, Vegetarian Appetizers do not get more delicious than these Dahi Ke Kebab, delicately spiced, melt in your mouth Yogurt Croquettes!
Ah October, how you have managed to sneak up on me this year! The warm, golden September we’ve been having had almost convinced me Summer was going to last forever…
The trees are still full of green leaves, though they have a hint of burnished orange now. We still have sunny days. But the biggest change is the cold. It has gone from 20 degrees to 7 degrees in the span of a week!
October has been the month I’ve been looking forward to for quite a while now. Not because of Autumn, the season I love. Not because October is full of my favorite Indian festivals. Not because of the crisp days and cool nights…
It is because during the first weekend of October, I’ve successfully delivered the project I’ve been working on for the last one and half years. My first project in a regulated industry with loads of emphasis on validation. And managing people across 4 time zones. Quite exhausting, but in the end it has been worth it.
And being that busy means I’ve been left with almost no time to blog and that’s the reason why I’ve been so erratic the last few months. I haven’t even had the time or energy to reply to your generous comments and I am so sorry about that.
I promise to start behaving and posting regularly from now on. Thank you so much for sticking with me!
To celebrate the delivery of my project, I made these luscious Dahi Ke Kebab one evening, after getting back from work. It was a lovely autumn evening with one hour of sunlight left.
The photos came out pretty dark and moody in the twilight and I love them. It felt so good to be back outside taking photos in my garden on that little bench. What do you think?
Back to these fabulous Dahi ke Kebab though. They feature yogurt as the main ingredient. Yep, Greek Yogurt that has been strained for a few hours and then delicately spiced, formed into croquettes and pan-fried.
These are gluten-free, vegetarian, and made with just a bit of oil. And did I mention they taste divine? They really do! Melt-in-your-mouth, yet with a bit of a crunch on the outside, these would be a fantastic appetizer to serve at your next soiree!
I served them with some blistered Padron peppers, for some extra oomph, not that they need any. These disappeared in about 10 minutes between the 3 of us! A blissful October evening in my book!
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- 3 cups thick strained Greek Yogurt
- 1 cup grated Paneer
- ½ cup Cornstarch (you may need more)
- 1 medium onion, chopped
- 2 tablespoon chopped Cilantro
- 1 teaspoon chopped Ginger
- ½ teaspoon chopped Green or Red chillies
- 1 teaspoon Red Chilli powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- Salt to taste
- 1 tablespoon Cooking Oil
- In a large bowl mix together the strained yogurt, onion, cilantro, ginger, chillies, chilli powder, turmeric powder, garam masala powder and salt.
- Add cornstarch and mix well. You will need to adjust the cornstarch as per the amount of moisture left in the yogurt.
- Divide the mixture into 12 equal portions and shape them into flat croquettes.
- Heat the oil in a non-stick or cast iron pan.
- Shallow-fry the croquettes till golden on both the sides.
- Serve hot with ketchup, sauces or other sides as desired.
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Sharing this deliciousness at Angie’s Fiesta Friday with co-hosts Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters and at Saucy Saturdays with Dini, Jennifer, Swayam and Christine.