Chef’s Corner: Dahi Cheese Cigars Recipe By Chef Ajay Anand

Dahi or Indian yogurt is a staple in most Indian home kitchens – used in a variety of ways. From plain, unsweetened dahi to comforting dahi rice (curd rice), dahi finds its ways in plenty of foods. But here’s a recipe unlike any other: Dahi Cheese Cigars! Soft, creamy curd transformed into a crispy, golden-brown delicacy, served piping hot with tangy, spicy tomato chutney – we’re already drooling!

In this article of Chef’s Corner by unstumbled, we’re sharing with you a Dahi Cheese Cigars recipe by Chef Ajay Anand. Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. So without further ado, let’s get started!

Dahi Cheese Cigars Recipe By Chef Ajay Anand

About Chef Ajay Anand

Chef Ajay Anand is a Corporate Chef working with One Window Hospitality & Iris Restaurants Group, including Jaipur’s premier fine-dining destination, 1932 Trevi. The globally seasoned culinary professional carries over two decades of diverse experience working in luxury hotels, Michelin Guide restaurants, and international cruise lines. He is known for his innovative culinary approach that blends together European traditionalism, Asian minimalism, and American ingenuity.

He is a graduate of the Indian Hotels Diploma Program at Taj Palace Hotel, Delhi. Throughout his career, Chef Ajay Anand has been recognized with a number of prestigious accolades including:

• Accor Hotels Excellence Award for Leadership in Talent Development
• Chef of the Year, Accor India Awards
• Best F&B in Asia Pacific Recognition

At 1932 Trevi and across One Window Hospitality’s portfolio, where he is currently working, Chef Ajay Anand leads with a clear vision of crafting sensory culinary journeys that honor local heritage while embracing global creativity.

Also Read: 7 Best Restaurants And Cafés In Jaipur With Outdoor Dining

Dahi Cheese Cigars Recipe By Chef Ajay Anand

Serving: 4

Ingredients:

• 1.29 cup curd, thick
• 0.43 cup paneer, grated
• 1.29 tbsp onion, finely chopped
• 0.43 inch ginger, finely chopped
• 0.86 chilli, finely chopped
• 0.86 tbsp cashew, chopped
• 0.21 tsp cumin powder
• 0.21 tsp garam masala
• 0.11 tsp pepper powder
• 0.21 tsp salt
• 0.86 tbsp coriander, finely chopped
• 0.86 tbsp besan / gram flour, roasted
• 0.43 cup breadcrumbs, for coating
• oil, for frying

Instructions:

1. Take 3 cups of curd and tie it in a clean white cloth.
2. Place a heavy object on top of it to drain excess water, and set aside for 4 hours.
3. Transfer the hung curd into a large bowl.
4. Add 1 cup of paneer, 3 tablespoons of chopped onion, 1-inch piece of ginger, 2 chopped chillies, and 2 tablespoons of cashews.
5. Add ½ teaspoon of cumin powder, ½ teaspoon of garam masala, ¼ teaspoon of pepper powder, and ½ teaspoon of salt.
6. Finally, add 2 tablespoons of chopped coriander and whisk to break any lumps.
7. Mix in 2 tablespoons of roasted gram flour (besan) and combine well.
8. Take a small portion of the mixture and shape it into a cutlet.
9. Roll the cutlet into a cigar shape and coat in breadcrumbs.
10. Freeze for an hour or until the cigars become slightly firm.
11. Deep fry over medium heat in hot oil until golden brown and crispy.
12. Remove the cigars from oil and drain excess oil.
13. Serve hot with tomato chutney.

For coating cigars from side:

• 40 gm almond flour
• 40 gm dehydrated spinach
• 40 gm dehydrated parsley
• Salt & pepper as per taste

Tomato Chutney

Ingredients:

• 5 red tomatoes
• 2 tablespoons mustard oil
• 1 teaspoon black mustard seeds
• 1 dry red chili
• salt as per taste
• 3 tablespoons sugar (you might need more depending on the sweetness of the tomatoes)
• ½ teaspoon fennel powder
• 2 fresh green chilies

Instructions:

1. Slice tomatoes lengthwise into thin wedges.
2. Place a heavy bottom at medium and pour oil. Once the oil heats up, scatter mustard seeds and dry red chilli.
3. Once they start sizzling for a few seconds, drop the tomato slices.
4. Sprinkle salt and pepper and give it a stir.
5. Cover the pan and cook for 5 minutes or until the tomatoes have softened and almost cooked through.
6. Pour 1 cup of water, season with salt and cook for 3 minutes.
7. Drop the green chilli and fennel powder, mix it around and taste for salt; adjust salt according to taste. If you prefer the chutney to be sweeter, you can add sugar.
8. Let it simmer for 3 more minutes.
9. Sprinkle some fennel powder while serving.

Now is your time to tie up your apron, don your chef’s hat, and create some magic in the kitchen. With this delicious Dahi Cheese Cigars recipe by Chef Ajay Anand, we’re sure you’ll have fun recreating a comforting dish that simply melts in your mouth.

Also Read: Chef’s Corner: Christmas Classics Stollen Bread, And Dundee Cake Recipe By Chef Nilesh Dewulkar