Dahi ke kabab, also known as yogurt kabab, is a popular vegetarian appetizer or snack in Indian cuisine.
Dahi ke kababs are not only visually appealing but also offer a burst of flavors with each bite. The hung curd lends a creamy and slightly tangy taste, complemented by the subtle sweetness...
Ingredients
- 1 1/2cupHung Curd
- 200gPaneer
- 2Green Chillies (chopped)
- 1tbspChopped Ginger
- 1tspCoriander Powder
- 1tspChilli Powder
- Salt to taste
- 3tbsp-4 tbsp Roasted Besan
- Coriander Leaves
- Oil
- Bread Crumbs
How to make DAHI KE KABAB
Take a bowl add hung curd, paneer and all the spices. Mix it all together.
Make small flattened balls from this dahi batter.
Roll these flattened pieces in bread crumbs.
Keep these in fridge for 1hour before frying.
Gently place these flattened round pieces in the pan and shallow fry them. Make sure you Fry them from both the sides till they change the colour to golden brown.
Serve these Dahi ke Kabab with chutney n enjoy 😉
Tips & Tricks
If the batter is still sticky you can add more roasted besan to it.
Take curd or yogurt in any muslin cloth. Keep a heavy object over it. The curd will drain out all the water from it. This process takes about 4-5 hours. When all the water is drained out your hung curd is ready.
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Avneet Anand
(@avneetanand)
Hi all, I’m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating has always...