Make delicious dahi kabab recipe step by step

 

Dahi Kabab

 

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 ? 

     
  • 2 cups fresh dahi/ curd/ yogurt or ¾ cup hung curd
  • 1 ¼ cup Paneer crumbled (made from 5 cups full fat milk)
  • 8 to 10 cashewnuts / kaju chopped finely
  • ¼ cup very finely chopped onions
  • 1 ½ tsp ginger paste
  • 1 to 2 green chilies chopped or paste
  • 1 to 1 ¼ tsp garam masala
  • ½ cup bread crumbs
  • 2 to 3 tbsps. besan/ chickpea flour (substitute with maida or cornflour)
  • Salt as needed
  • Handful of coriander leaves – finely chopped
  • Oil as needed for shallow frying
     

How to prepare the recipe:


Making hung curd

  1. Place a clean muslin cloth over a sieve or filter. Pour the curd and bring together the edges of the cloth and wring the cloth to drain up excess whey from curd.
  2. Place a heavy object like 2 to 3 ceramic bowls over the curd pack. Refrigerate 12 to 14 hours.
  3. Hung curd is ready.


Making dahi ke kabab

  1. Crumble paneer and add it to a mixing bowl along with hung curd.
  2. Add all the other ingredients and mix well just to make a non sticky dough.
  3. Divide the dough to equal sized balls. Flatten them and roll them in besan or any flour you prefer. Shake them off gently to remove excess flour. Set aside for 5 to 7 mins.
  4. Heat up oil for shallow frying.
  5. When the oil is just hot enough, drop the kababs one after the other. Fry them on a medium flame, flipping to the other side when one side turns golden.
  6. Fry all the kababs until golden and crisp.
  7. Serve dahi kabab hot with green chutney or mint chutney.

 

Improve the Recipe with tips:


You can serve the dahi kabab with tomato sauce or chilly souce.

 

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