dahi ke kabab is a soft and delicious kabab recipe made with fresh hung yoghurt and few spices.
I have made this dahi ke kabab using home made fresh curd as it tastes much better than store bought curds, make sure the curd is not sour or you will get a bitter taste in your kababs. you need to extract all the whey present in the curd to get a thick dahi. for this place the curd in a muslin cloth which is kept over a strainer and keep refrigerated overnight.
I have used roasted gram flour or besan as the binding agent for dahi ke kabab. it makes the shaping of the kababs easier. once the kababs are shaped, keep it in the fridge for some time so that it is easy to fry.
dahi ke kabab can be shallow fried as well as deep fried as per your preference as both gives the same results. looking from health point of view, I usually shallow fry my kababs as it uses less oil.
chicken mince kababs
fish shami kababs
chicken seekh kababs
dahi ke kabab can be served with green chutney or ketchup.
Author: Razina | Cuisine: Indian | Recipe Type: Snacks
1. Take a deep bowl and place a strainer over it. Line the strainer with muslin cloth and pour the yoghurt. Tie the cloth and place some heavy object over it. Keep it overnight in the refrigerator, you will see that all the whey has collected in the bowl and there is a thick and creamy hung curd left in the muslin cloth.
2. Roast the gram flour till aroma evolves, make sure not to brown it.
3. Take the hung curd in a mixing bowl, add roasted gram flour, green chillies, red chill powder, garam masala powder, coriander leaves and salt. Mix everything with a whisk.
4. Now make 6-8 equal sized tikkis out of this mixture.
5. Keep it in the fridge for an hour so that it is easy to handle while frying.
6. Heat oil in a non stack pan and fry the kababs on low flame till light golden in colour, flip and fry the other side as well.
7. Remove and keep on an absorbent paper, fry all the kababs in a similar way.
8. Your dahi ke kabab is ready, serve with chutney or ketchup.
<< Brinjal Capsicum Sabzi Recipe
 |
| Dahi ke Kabab |
I have made this dahi ke kabab using home made fresh curd as it tastes much better than store bought curds, make sure the curd is not sour or you will get a bitter taste in your kababs. you need to extract all the whey present in the curd to get a thick dahi. for this place the curd in a muslin cloth which is kept over a strainer and keep refrigerated overnight.
I have used roasted gram flour or besan as the binding agent for dahi ke kabab. it makes the shaping of the kababs easier. once the kababs are shaped, keep it in the fridge for some time so that it is easy to fry.
dahi ke kabab can be shallow fried as well as deep fried as per your preference as both gives the same results. looking from health point of view, I usually shallow fry my kababs as it uses less oil.
chicken mince kababs
fish shami kababs
chicken seekh kababs
dahi ke kabab can be served with green chutney or ketchup.
 |
| Dahi ke Kabab |
Dahi ke Kabab
Author: Razina | Cuisine: Indian | Recipe Type: Snacks
Prep Time: 6-8 hours | Cook Time: 10 minutes | Yield: 6-8 kababs
Ingredients
- 400 grams fresh curd
- 1/2 cup gram flour or besan, roasted
- 2-3 green chillies, finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- a bunch of chopped coriander leaves
- salt as required
- oil for shallow frying
Directions for making dahi ke kabab recipe
1. Take a deep bowl and place a strainer over it. Line the strainer with muslin cloth and pour the yoghurt. Tie the cloth and place some heavy object over it. Keep it overnight in the refrigerator, you will see that all the whey has collected in the bowl and there is a thick and creamy hung curd left in the muslin cloth.
2. Roast the gram flour till aroma evolves, make sure not to brown it.
3. Take the hung curd in a mixing bowl, add roasted gram flour, green chillies, red chill powder, garam masala powder, coriander leaves and salt. Mix everything with a whisk.
4. Now make 6-8 equal sized tikkis out of this mixture.
5. Keep it in the fridge for an hour so that it is easy to handle while frying.
6. Heat oil in a non stack pan and fry the kababs on low flame till light golden in colour, flip and fry the other side as well.
7. Remove and keep on an absorbent paper, fry all the kababs in a similar way.
8. Your dahi ke kabab is ready, serve with chutney or ketchup.
<< Brinjal Capsicum Sabzi Recipe
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!