Millet Dahi Ke Kabab with Orange-Cilantro Chutney
These Millet Dahi Kebabs are a healthy and vrat-friendly Navratri recipe — crispy on the outside, soft and creamy on the inside. Paired with a refreshing Orange-Cilantro Chutney, they’re perfect as a festive snack or appetizer for fasting days.
Ingredients
Dahi Ke Kabab:
- 1/2 cup millet soaked 6 hrs, cooked on low flame, cooled, I used kodo millet
- 1/2 cup hung curd
- 1/2 cup paneer , crumbled
- 1/4-1/2 cup roasted makhana powder , as needed for binding
- 3 tbsp walnuts , very finely chopped
- 1 tsp ginger-green chilli paste
- 1 tbsp cilantro , finely chopped
- 1 tsp salt , sendha namak, to taste
- 1 tsp roasted cumin powder
- 1/2 tsp black pepper
- 1/2 tsp cardamom powder
- pinch sugar
- ghee , or oil for shallow frying
Orange-Cilantro Chutney:
- 1 cup cilantro with tender stems
- 1/2 cup mint leaves
- 2 small oranges , segments only
- 2 green chilies
- 1/2 inch ginger
- 7-8 cashews
- 2/3 tsp salt , sendha namak
- 1/4 tsp sugar
- 1 tsp cumin seeds
- ice cubes , to blend fresh and green
Instructions
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Cook the Millet: Wash and soak millet for 6 hours. Cook on low flame until soft and fluffy. Let it cool and refrigerate. I used kodo millet, but you can use any millet of your choice.
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Prepare the Mixture: In a mixing bowl, add cooked millet, hung curd, paneer, walnuts, ginger-green chili paste, cilantro, salt, cumin, black pepper, cardamom powder, and sugar.
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Slowly add roasted makhana powder until mixture binds. Refrigerate for 10–15 minutes.
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Shape & Cook: Shape into small kababs. Pan-fry in ghee/oil until golden — crispy outside, creamy inside.
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Make the Chutney: Blend cilantro, mint, orange, chilies, ginger, cashews, cumin, salt, sugar, and ice cubes until smooth.
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Serve: Serve hot kababs with chutney. Garnish with herbs or pomegranate for a festive touch.