The dahi ke kebab recipe by Ranveer Brar is the perfect snack to indulge in if you are looking for beg options but not in the mood for paneer or potatoes. When one thinks of vegetarian kebab, the mind often goes straight to paneer. But that need not always be the case. Celebrity chef and MasterChef India judge Ranveer Brar shared an easy recipe for dahi ke kebab on his blog, which demonstrates just that.Ranveer Brar's dahi ke kebab recipe takes just 35 minutes to make. (ranveerbrar.com)Also Read | What is the difference between biryani and pulao? Chef Kunal Kapur explains, shares easy recipeThe crispy outside and soft inside fried yoghurt balls are a real flavour-bomb, and take approximately 35 minutes to prepare. The quantities of ingredients listed here are sufficient to serve four. The detailed steps of preparation are as follows.Ingredients for dahi ke kebabFor filling1 ½ tbsp Ghee½ cup Cashew nut⅓ cup fried Onion, chopped1 tsp Fennel seeds, crushed2 Green chilli, chopped¼ cup Coriander leaves, choppedSalt to taste½ tsp Red chilli powder½ tsp Roasted Cumin powder2 tbsp Hung curdFor dahi kebab2 cups Hung curdSalt to taste½ tsp Black pepper, crushed⅓ cup fresh Bread crumbs½ tsp Nutmeg, grated¼ cup Roasted Gram flourFor coating2 cups fresh Bread crumbs⅓ cup Poha, crushedOil for shallow fryFor tomato chutney4-5 Tomato, halved½ inch Ginger, peeled, sliced2 Green chillies8-10 Cashew nutsSalt to taste½ tsp Red chilli powder1 tbsp Jaggery1 tbsp Oil1 tsp Lemon juiceMethod of preparationFor fillingIn a pan, add ghee, cashew nuts, and roast them until golden in colour.Transfer it into a plate, chop and keep it aside.In a bowl, add roasted chopped cashew nuts, fried onion, fennel seeds, chopped green chilli, coriander leaves, salt to taste, red chilli powder, and roasted cumin powder. Mix it well.Add a little hung curd and mix everything well. Keep it aside for future use.For coatingIn a large bowl, add fresh bread crumbs and crushed poha. Mix well.For dahi kebabIn a large bowl, add hung yoghurt, salt to taste, black pepper powder, fresh bread crumbs, grated nutmeg and roasted gram flour. Mix everything well.Take a small portion of dahi kebab and stuff the filling and seal it properly to make a round ball.Coat it with the bread crumb mixture. Make the rest of it with the remaining filling in the same way.Keep in the refrigerator for 5 minutes so that it holds its shape.Heat oil in a kadai, fry the dahi kebab on medium flame until nice and golden in colour and crisp on all sides.Remove on a absorbent paper to remove an excess amount of oil.Serve hot with tomato chutney.For tomato chutneyIn a grinder jar, add halved tomatoes, ginger, green chilli, cashewnut, salt to taste, red chilli powder, jaggery, oil and lemon juice. Grind it into a smooth paste.Transfer it into a bowl.Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.This article is for informational purposes only.Debapriya Bhattacharya is a Content Producer at Hindustan Times. He started his career in 2022, working in newsrooms in beats like education, US news, trending stories, and entertainment. In his new role in the lifestyle desk, he seeks to deliver a balanced blend of research-driven reporting and creative storytelling from health and recipes to art and culture. Science, philosophy, food and pop culture are what pump his veins and help bring heart to his stories. Debapriya tries to see out subjects that will allow him and readers to explore new frontiers and improve the quality of life for all. The explorations can be both external and internal, as thoughts seek to be as chaotic as the greater universe. As a citizen of the world, Debapriya has been fascinated by the lives of people across the globe throughout time. His curiosity leads him to explore new linguistic and cultural landscapes to broaden his horizons and deepen his understanding of global narratives. Beyond the newsroom, Debapriya loves to participate in debate and theatre, spaces that he considers to be holy grounds for nuance and self-expression. A graduate from Ashutosh College, University of Calcutta, Debapriya completed his Master's degree from the same university in 2022. An ambiverted bibliophile, he loves his solitude as much as he adores stimulating conversations. And despite his reverence for tech, libraries continue to be his favourite place for research.Read MoreRanveer BrarCelebrity ChefRecipeFood RecipesSnacksCatch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!.Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.See Less