Dahi Kebab Recipe

INGREDIENTS

2 cups fresh dahi or curd or yogurt (or 3/4th cup hung curd)
1 ¼ cup crumbled paneer
8-10 chopped cashewnuts
¼ cup chopped onions (finely chopped)
1 ½ tsp ginger paste
1-2 green chilies chopped or paste
1 – 1 ¼ tsp Catch garam masala powder
½ tsp Catch jeera powder
¼ tsp Catch black pepper powder
2-3 tbsp besan (chickpea flour)
Salt as required
Finely chopped coriander leaves for garnishing
Oil for shallow frying

Accompaniments with Dahi Kebab:

  1. Pudina Chutney
  2. Coriander Chutney
  3. Ketchup
  4. Imli Ki Chutney

INSTRUCTIONS

Making Hung Curd (optional if you want to use hung curd)

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

Making Dahi Kebab

  1. Crumble paneer and add it to a mixing bowl along with hung curd.
  2. Add all the ingredients and mix with the spices- Catch garam masala powder, Catch jeera powder and Catch black pepper powder. Mix well, to make a non-sticky dough.
  3. Divide the dough to equal sized balls. Flatten them. Then roll them in besan. Shake them off gently to remove excess flour. Set aside for 5-7 minutes.

Frying the Dahi Kebab

  1. Heat up oil for shallow frying.
  2. When the oil is just hot enough, drop the kebabs one after the other. Next fry them on a medium flame. Flipping to the other side when one side turns golden.
  3. Fry all the kebabs until golden and crisp.
  4. Serve hot.

Recipe Notes/Suggestions:

  1. Instead of shallow frying, you can also deep fry the kebabs.
  2. Make sure the curd is not too sour.
  3. Try and use home-made curd.

Other than the Dahi Kebab recipe, there are some other easy vegetarian snack recipes that you can try making at home too, like:

  1. Samosa
  2. Vegetable and Cheese Burger
  3. Club Sandwich

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