Crispy and delicious Dahi Cutlets, a perfect tea-time snack or party appetizer. These golden-brown curd cutlets are crunchy on the outside and soft on the inside, offering a unique twist to traditional cutlets. Whether you serve them with green chutney or ketchup, they make for a flavorful and satisfying dish. Follow this simple step-by-step recipe to make restaurant-style Dahi Cutlets at home.
Ingredients
- Thick Curd – 400 gm
- Gram Flour – 2 tbsp
- Paneer – 150 gm (grated)
- Onion – 3 tbsp (finely chopped)
- Cashews (chopped) – 2 tbsp (optional)
- Salt – as per taste
- Red Pepper – ½ tsp
- Garam Masala – 1 tbsp
- Green Coriander – 2 tbsp (chopped)
- Green Chilli – 1 tbsp (finely chopped)
- Cumin Powder – 1 tsp
- Bread Crumbs – 200 gm
- Oil – for frying
Cooking Instructions
- Take a muslin cloth and place the thick curd in it. Hang it for 1-2 hours to remove excess water.
- In a mixing bowl, add hung curd, grated paneer, gram flour, chopped onion, cashews, green chilli, green coriander, cumin powder, red pepper, garam masala, and salt.
- Mix everything well to form a smooth and thick dough-like mixture.
- Take small portions of the mixture and shape them into round or oval cutlets.
- Coat each cutlet with bread crumbs to make them crispy.
- Heat oil in a pan for deep frying.
- Once the oil is hot, fry the cutlets on medium flame until they turn golden brown and crispy.
- Remove the cutlets and place them on tissue paper to absorb excess oil.
- Serve hot with green chutney or tomato ketchup.
