Dahi ke Kebab – Delicate, Creamy Deliciousness

Dahi ke Kebab Recipe, Deliciously Delicate Dahi ke Kebab Recipe

This Dahi ke kebab recipe will finally lead you to scrumptious kebabs that literally melt in your mouth. These dahi ke kebab are easy to prepare, super delicate, creamy and ultimately delicious.

Furthermore, I have been told that they taste far better than the ones at incredibly popular restaurants. As the name suggests, dahi, therefore they use curd or yoghurt as the main ingredient.

Hence, it is essential to hang the curd to drain out the whey. Due to this curds become really thick before you make the kebabs. Please hang the curds for about 5 hours to get the right consistency. If you are using Greek Yogurt, hang it for about an hour.

Whenever you are short on ideas on what to make for a quick snack, dahi ke kebab recipe always hits the mark. Check out the recipe below and let me know how you fared if you make it.

Some Indications for making Dahi ke Kebab Recipe

• Preparation Time: 10 minutes
• Cooking time: 10 minutes
• Cooking Gizmos: A Kadai or wok
• Servings: Makes 17 units

How to make dahi kebab or dahi ke kebab?

• Prepare the ingredients in advance (hung curd, besan and ginger ) and store them in the refrigerator. This will help you in quick cooking.
• Use fresh homemade curd preferably to prepare hung curd.
• Squeeze out extra water from curd fully while preparing hung curd, lesser the water content better will be the taste of dahi ke kababs.
• Slightly roast the besan before mixing it to avoid the raw pasty taste.
• Coat the kebabs with bread crumbs (Nutrichoice crackers work very well too) before frying them. This will prevent the kebabs from breaking and add a delicious crunch.

These are very unusual Indian appetizer, starter or snack recipe. These kebabs are made using hung curd, which is basically the strained thick yoghurt, or strained Greek yoghurt. Making them is effortless and quick.

These kebabs taste best with a spicy green chutney and pickled onions.

Let’s get started with the recipe and indulge in crisp, soft melt in the mouth and flavourful dahi kebabs

Mix the paste well with hung curds

Dahi Ke Kabab Recipe | Dahi Kabab Recipe | Dahi Ke Kebab Recipe

Sumit Malhotra

This Dahi ke kebab recipe will finally lead you to scrumptious kebabs that literally melt in your mouth. These dahi kebab are easy to prepare, super delicate, creamy & ultimately delicious. I have been told that they taste far better than the ones at incredibly popular restaurants.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine Indian

Servings 6 people

Calories 227 kcal

Ingredients

  

• 800 Grams Curd
• 1 Piece Onion medium-sized
• 1/4 Cup Bengal Gram Flour Besan
• 1/4 Cup Coriander Leaves Fresh & finely chopped
• 2 Piece Green Chillies Fresh & finely chopped
• 2 inches Ginger Fresh & roughly chopped
• 1 Teaspoon Cumin Powder
• 1/2 Teaspoon Salt Adjust to taste
• 1/2 Teaspoon Cardamom Powder
• 4 Piece Breadcrumbs I used pulsed Nutrichoice crackers
• 1/2 Cup Oil/ Ghee For deep frying

Instructions

 

• First of all, get the ingredients ready. Slice the onions, chop ginger, chillies and coriander. In addition, dry roast bengal gram flour or besan.
• Heat oil and saute onions in a frying pan till they are deliciously golden brown. Remove and cool.
• Add all ingredients except hung curds to a blender and make a paste.
• Mix the paste with hung curd and check for seasoning.
• Finally, chill the mixture for an hour.
• Take a small amount of kebab mixture in your hand and shape them into discs of around 2″ diameter. Your kebab tikkis are now ready. You can also vary the size as per your liking.
• Roll the kebab discs or tikkis into breadcrumbs and coat evenly. Be careful not to break them.
• Deep fry in hot oil for a minute on both sides. Remove these lovely looking golden brown dahi ke kebabs to a serving platter.
• Serve hot immediately with some onion rings, lemon wedges and green chutney. They will be crisp on the outside and soft and creamy on the inside.

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