Dahi Kabab is an extremely simple and creamy cutlet patties recipe prepared with yogurt and crumbled paneer. it is an excellent party starter or appetizer snack recipe which has a crisp and flaky texture on the outside and is moist and creamy on the inside.
This tangy, savory, and delicious snack is great for sharing and is made with Curd or yogurt, gram flour, onions, ginger, chilies, coriander leaves, and seasonings. Serve it with freshly sliced onions and spicy Green Chutney for more flavor!
So sharing with you an easy fail-proof recipe for this veg kebab, a great vegetarian snack option that you can prepare on festivals and special occasions. You can pan-fry them or deep fry them as per your preference but this dahi kabab tastes delicious in any way.
This Dahi Kabab is a kebab made with vegetables. It has a Crispy surface and a delicate, melt-in-your-mouth inside and is made with spices on a base of hanging curd/dahi or Greek yogurt.
Serve dahi ke kabab with freshly sliced onions and do not forget to sprinkle chaat masala on top of them for a more delicious flavor! You can also serve these kababs with mint chutney, coriander chutney, or tomato ketchup.
Ingredients for Dahi Kabab
- 3 cups curd (yogurt)
- 3 tbsp onion (finely chopped)
- 1 Green Chilli, finely chopped
- ½ teaspoon finely chopped ginger
- 2 tablespoons Coriander leaves
- 5 tablespoons gram flour (besan)
- Salt to taste
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon garam masala
- ¼ teaspoon black pepper powder
- ¼ cup Breadcrumbs to coat the kababs
- Oil to deep fry or shallow fry
Instructions for Dahi Kabab
- firstly, take 3 cups of curd and tie in a clean white cloth.
The curd has to be thick and creamy and not watery or thin.
- Bring the edges of the muslin together and tie one edge tightly around the rest.
- place a heavy object on it to strain off excess water, and keep it aside for 4 hours.
- Now remove the hung curd in a mixing bowl.
- Heat a heavy pan or kadai.
- Add the besan to it and roast the gram flour on low heat till it becomes fragrant and changes color.
Roast for 4 to 5 minutes on low heat. Set aside.
Now to the hung curd add finely chopped onions, finely chopped green chillies, finely chopped ginger, and finely chopped coriander leaves. Mix well and Add cumin powder, black pepper powder, and garam masala powder.
- Now, add roasted besan to bind the curd. With a small wired whisk, begin to stir and mix. Mix very well so that there are no tiny lumps of the besan.
- Place the bread crumbs on a flat plate.
Grease your hands with cooking oil. This will help in making perfect round balls if you are deep-frying them.
- take a small ball-sized mixture and shape into the cutlet.
Meanwhile, set the oil in a kadhai. Heat it on medium flame.
- roll over breadcrumbs for uniform coating.
- Place the dahi kabab in the hot oil. immediately, the kebab turns golden brown. so gently fry on both sides until it turns golden brown and crisp.
- Turn over a couple of times and fry till you get a nice golden even crust on both sides.
- Once it is dark golden brown and crisp remove the Dahi Ke Kebab from the heat and drain the excess oil into kitchen towels.
- Serve dahi kabab fresh and hot with spicy green chutney or tomato ketchup as a teatime snack or party appetizer.
Serving Suggestions for Dahi Kabab
Dahi kababs is typically served with a spicy green or mint chutney but can also be served as it is without any particular sides to it.
You can Serve dahi kabab with freshly sliced onions and do not forget to sprinkle chaat masala on top of them for a more delicious flavor! Se these kababs with mint chutney, coriander chutney, or tomato ketchup.
You can also serve dahi kabab with onion slices, pudina chutney, mint coriander chutney, or raita.
Usually there are no leftovers because you can’t stop eating them. In case you make some extra and have leftover kababs you can store them in fridge for 1-2 days and reheat in air fryer or pre-heated oven.
Tips and Variations
- First, make sure to add besan as required as it helps in binding.
- Preferably use thick curd to make the hung curd.
- Don’t use sour curd. It may result in a sour taste in the kabab.
- it’s always good to strain off the water completely, or else the mixture will break while frying.
- To make this dahi kababs spicier, add more green chilies. You can also add red chilli powder instead of black pepper powder.
- Use only roasted besan to avoid the raw pasty taste.
- Less water content results in better dahi kababs. Also, dahi Kababs will soak less oil.
- Q: Can I make the kababs without the onions and garlic?
Of sure, I say! If you don’t like the flavor, omit the onions and garlic. To replicate the flavors of garlic and onion, asafoetida (hing) can be used in their stead.
- Q: Can I prepare them beforehand?
Indeed, you may prepare this dahi ke kababs in advance. However, you must be careful to freeze them as soon as you finish forming them. Take them out of the freezer as soon as you are ready to eat and place them right away in a deep fryer or hot oil that is ready for deep frying.
- Q: What exactly is “hung curd”?
Hung curd, which is effectively drained curd, is the equivalent of Greek yogurt in India. It is a smooth, thick, and creamy ingredient used in many Indian dishes, including paneer, raita, dips, and chutneys.
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