Dahi kabab recipe | How to make dahi kabab | Dahi ke kabab

Dahi kabab formula – A restaurant style snack. Dahi kababs are also titled dahi ke kabab. They are quite a common kind of vegetarian kebabs eaten in North-central India. These are made of hung curd, paneer, flour and basic spice powders.

Dahi kabab are mostly found on the North Indian restaurant menus. They are preferent aside many for their soft mouth melting interior texture while they are crisp from outside.

These are quite tasty in taste and texture. So dahi ke kabab are great to make on occasions like when you have guests national or for joyous meals.

Dahi kabab are best served every bit an appetizer with leafy vegetable Indian relish or mint kebab chutney (recipe 2). Kebabs are normally reefy cooked, barbecued or pan deep-fried.

Nevertheless dahi kabab are not good to pan fry. As they move around too soft & do not cook considerably from inside. They taste toothsome even when grilled in oven.

For more kabab recipes, you privy check
Hara bhara kabab
Veg seekh kabab
Shami kabab
Chicken kabab
Reshmi kabab

Readying for dahi kabab recipe

1. Plaza a screen out over a bowl and credit line IT with a muslin material.

2. Pour 2 cups of fresh curd to the cloth. Draw together the edges and gently wring to drain up excess whey.

3. Leave it on the sieve.

4. Place a heavy bowl or a couple of bowls concluded the curd pack. This helps to remove the surplusage whey completely. Refrigerate for 12 to 14 hours (everything together – stadium, seive, curd on with the weight).

5. Hung curd wish be ready. Make a point it has no longer milk whey in it.

6. Add that to a mixing bowl. Also add in crumbled paneer, ginger paste, garam masala and salty.

7. Next add onions, cashews, coriander plant leaves and green chilies. Since we do not use red chili powder here add enough greens chilies .

8. Attention deficit hyperactivity disorder bread crumbs. I used about half cup.

How to make dahi kabab

9. Bring everything together and progress to a ball. Make sure you do not knead it at all. Otherwise wet from onions begin to release. Make a point salty, chilli spice and garam masala is good enough. Other you can add them instantly.

10. The mixed bag has to be not sticky. As you can see in the picture the smorgasbord did not baffle up to my fingers even though I did not grease my fingers. Otherwise dahi kabab will hock functioning oil. If the mixture is sticky, then use more loot crumbs. Seduce coordinate sized balls.

11. Next flatten out and then join the cracks if some.

12. At last coil all of these in besan. Shiver slay the excess flour. This prevents the oil turning mussy. Set aside for 5 to 7 mins.

13. These can be grilled along a grillroom pan out or in a preheated oven. They can as wel beryllium shallow fried. Heat the vegetable oil on a medium flame up. Drop the dahi kababs one after the other and nipper on a medium heat.

14. Finally flip. And then fry until golden and chip on some the sides. Run out to a absorbent tissue.

Serve dahi kabab white-hot with mint chutney.

Tips to make dahi kabab

Dahi: The key to making the top dahi ke kabab is to use fresh curd that is non acidulate tasting. If dahi has even a lean vinegary feel it will ruin the entire dish.

Also victimisation paneer and hung curd that has no drippage whey is real important. This helps to prevent the kababs from soaking up lot of anoint.

Paneer adds a texture to the kababs so do non skip it. Otherwise the kababs will taste like curd and flour dough.

To make dahi kabab I have used homemade paneer and dahi operating theatre curd. You can also use store bought ones for convenience. I made the paneer the late night and hung it to puzzle over eliminate the milk whey completely.

Similarly I successful the hung curd the early night and refrigerated both of them. Manage use a good saporous garam masala otherwise the kababs will sample bland.

Age-related Recipes

North Indian dahi kabab recipe

Ingredients for dahi kabab

• ▢ 2 cups plain yogurt (curd or ¾ cup hung curd)
• ▢ 1¼ cup paneer crumbled (or ¾ cup bread crumbs)
• ▢ 10 cashewnuts chopped finely
• ▢ ¼ cupful onions (ex gratia) very delicately chopped
• ▢ 1½ tsp ginger paste
• ▢ 2 super chilies chopped or paste (use as required)
• ▢ 1 to 1 ¼ tsp garam masala
• ▢ 3 tbsp coriander leaves – finely chopped
• ▢ Salt as needed

otherwise ingredients

• ▢ ½ cup moolah crumbs (or substitute with powdered poha)
• ▢ 2 to 3 tbsps besan (gram flour) (or deputize with sattu, roasted gram flour)
• ▢ Oil pro re nata for shallow frying

Making hung curd (skip if you have it)

• ▢

  Place a clean muslin cloth over a strain or filter. Pour the curd and join the edges of the textile.

• ▢

  And then wring the fabric to drain up excess whey from curd.

• ▢

  Refrigerate 12 to 14 hours. The whey drips and gets amassed to the bowl. Hung curd is ready.

• ▢

  Place a heavy physical object like 2 to 3 ceramic bowls over the curd pack.

Making dahi ke kabab

• ▢

  Crumble paneer and bring IT to a mixing bowl along with hung curd.

• ▢

  Add entirely the other ingredients – ginger, Allium sativum, chilli, garam masala, onions, cashews and coriander leaves.

• ▢

  Mix well just to make a not sticky dough. If the loot is still sticky add more bread crumbs.

• ▢

  Divide the dough to equal mouse-sized balls. Flatten them.

• ▢

  Then roll them in besan or some flour you prefer. Shake them off gently to take off excess flour. Set aside for 5 to 7 mins.

How to Roger Fry dahi kabab

• ▢

  Heat up oil for shallow sauteing.

• ▢

  When the anoint is evenhanded hot enough, slide the dahi kabab one after the otherwise.

• ▢

  Next fry them on a medium flame. When one English turns euphonious, flip them and fry happening the unusual side as well.

• ▢

  Fry all the dahi kababs until golden and crisp.

• ▢

  Dish out dahi kabab hot with green Indian relish or mint Indian relish.

Mutually exclusive quantities provided in the recipe board are for 1x only, avant-garde recipe.

For best results play along my detailed stride-past-dance step photo instructions and tips in a higher place the recipe card.

video of dahi kabab recipe

Nutrition Facts

Dahi kabab recipe | how to make dahi kabab | dahi ke kabab

Amount Per Serving

Calories 330 Calories from Fat 207

% Daily Value*

Fatty tissue 23g 35%

Vivid Fat 9g 56%

Cholesterol 41mg 14%

Na 120mg 5%

Atomic number 19 232mg 7%

Carbohydrates 16g 5%

Fiber 1g 4%

Sugar 5g 6%

Protein 12g 24%

Vitamin A 80IU 2%

Vitamin C 0.9mg 1%

Calcium 344mg 34%

Iron 1mg 6%

* Percent Every day Values are based connected a 2000 calorie diet.

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I'm Swasthi Shreekanth, the formula developer, solid food lensman & food writer prat Swasthi's Recipes. My aim is to help you cook expectant Indian food with my reliable recipes. After 2 decades of experience in working Indian cooking I started this blog to help people cook up better & more ofttimes at nursing home. Whether you are a beginner or an experienced cook I am sure Swasthi's Recipes will assistance you to enhance your cookery skills.
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