Prepare Chicken Manchow Soup step by step.

About the recipe
Dahi kababs recipe also known as dahi ke kabab are quite a common kind of vegetarian kebabs eaten in Northern India. These are made of hung curd, paneer, flour and basic spice powders. These are mostly found on the North Indian restaurant menus and are loved by many for their soft mouth melting interior texture while they are crisp from outside. These are quite rich in taste and texture so these are great to make on occasions like when you have guests home or for festive meals.
Dahi kabab are best served as an appetizer with green chutney or mint kebab chutney. Kebabs are usually shallow fried, grilled or pan fried. However dahi kabab are not good to pan fry as they turn too soft & do not cook well from inside. They taste delicious even when grilled in oven.
The key to making the best dahi ke kabab is to use fresh curd that is not sour tasting. If dahi has even a slight sour flavor it will ruin the entire dish. Also using paneer & hung curd that has no dripping whey is very important which helps to prevent the kababs from soaking up lot of oil. Paneer adds a texture to the kababs so do not skip it, otherwise the kababs will taste like curd and flour dough.
To make dahi kabab I have used home made paneer and dahi. You can also use store bought ones for convenience. I made the paneer the previous night and hung it to get rid of the whey completely. Similarly I made the hung curd the previous night and refrigerated both of them. Do use a good flavorful garam masala otherwise the kababs will taste bland.
Recipe type: Snack
Cuisine: Indian
Yield / Serves: 6 to 8 kababs
Nutrition Information
Calories: 410
What Ingredients it Requires ?
How to prepare the recipe:
Making hung curd
Making dahi ke kabab
Improve the Recipe with tips:
Thanks for sharing this dahi kabab recipe, Love it
ReplyDelete