Lahsooni Dahi Kabab with Anar Ki Dip & Crispy Paratha Bites
Melt-in-the-mouth vegetarian Diwali appetizer served with pomegranate dip and crispy paratha bites.
Golden garlic-spiced dahi kababs with a tangy-sweet pomegranate dip and crunchy paratha bites—perfect festive finger food.
Equipment
Ingredients
Dahi Kababs
hung curd (drained)
1 cup
paneer
100 g
cheese
100 g
garlic cloves (sliced, fried crisp)
4 cloves
sesame seeds (roasted)
2 tbsp
carrot (grated)
1 piece
coriander (chopped)
2 tbsp
mint (chopped)
2 tbsp
green chillies
2 piece
cardamom powder
0.5 tsp
garam masala
0.5 tsp
chilli flakes
0.5 tsp
salt
1 tsp
corn flour
3 tbsp
milk powder
3 tbsp
Coating & Slurry
wheat flour
2 tbsp
water
0.5 cup
salt
0.5 tsp
peri peri masala
0.5 tsp
breadcrumbs
1 cup
Anar Ki Dip
pomegranate (seeds only)
1 piece
cloves
3 cloves
ginger
0.25 tsp
jaggery powder
1 tbsp
imli
1 tbsp
roasted cumin powder
0.33 tsp
Crispy Paratha
paratha
4 piece
Instructions
Fry garlic
Slice and fry garlic until crisp and golden.
Mix Dahi Kabab mixture
Combine all kabab ingredients in a bowl and mix thoroughly.
Shape into tikkis
Divide the mixture and shape into small round patties.
Prepare slurry
Whisk flour, water, salt, and peri peri masala into a smooth slurry.
Coat the kababs
Dip each tikki in slurry, then roll in breadcrumbs.
Chill kababs
Place coated kababs in the fridge for 1 hour to firm up.
Air fry Dahi Kababs
Air fry the kababs at 180°C for 12-15 minutes, flipping halfway.
Make Anar Ki Dip
Blend pomegranate seeds, spices, jaggery, and imli into a smooth dip.
Air fry paratha bites
Air fry paratha pieces at 180°C for 5-7 minutes, flipping halfway, until crisp.
Serve
Plate hot kababs with Anar Ki Dip and crispy paratha bites.
Original recipe
Storage
Store kababs, dip, and paratha separately. Re-crisp paratha before serving.
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