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...
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 of grated paneer. The combination of spices and herbs adds depth and aromatic notes to the kababs, making them truly delectable.
Dahi ke kababs are often served as an appetizer or snack at gatherings, parties, or as a special treat during festivals. They are commonly accompanied by mint chutney, tamarind chutney, or tomato ketchup, which enhance their flavors further. The contrast of the cool, tangy kababs with the flavorful chutneys creates a delightful balance that tantalizes the taste buds.
Whether enjoyed as a starter or as part of a main course, dahi ke kababs are a popular choice among vegetarians and non-vegetarians alike. Their unique combination of ingredients and flavors makes them a delicious and satisfying addition to any meal.
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.
FAQS
What is the main ingredient in Dahi ke Kabab?
The main ingredient in Dahi ke Kabab is hung curd, which gives the kababs their creamy texture and tangy flavor.
Can I make Dahi ke Kabab ahead of time?
Yes, you can prepare the kababs ahead of time. After shaping them, keep them in the fridge for about an hour before frying to help them hold their shape.
What can I serve with Dahi ke Kabab?
Dahi ke Kabab are typically served with mint chutney, tamarind chutney, or tomato ketchup, which enhance their flavors and provide a delightful contrast.
Is it possible to make Dahi ke Kabab without paneer?
While paneer adds a unique flavor and texture, you can substitute it with other ingredients like mashed potatoes or tofu if you prefer a different taste or texture.
How do I ensure my Dahi ke Kabab are crispy?
To achieve a crispy texture, make sure to roll the kababs in bread crumbs before frying and ensure the oil is hot enough when frying them to get a golden brown color.
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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 been my favourite passion. My kitchen will take you through a burst of colours, flavours and unique dishes which will be a treat for both the eyes and soul. From a single luscious dish to a scrumptious course meal or from savoury to something sweet, I have something for everyone. I hope we can savour the delightful journey of cooking and relish a healthy meal together always. 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...
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