A healthy and traditional snack option made with hung curd and vegetables, shallow fried using cold-pressed groundnut oil.
Ingredients
Kebab Mixture
- 2cuphung curd
- 3piecelarge boiled potatoes, mashed
- 1piecegrated carrot
- 1/2cupchopped mixed bell pepper
- 1/4cupchopped spring onion
- 1 1/2tspsalt
- 1tsproasted cumin seeds powder
- 1tspblack pepper powder
Slurry
- 1tbspcornflour
- 1tbsprice powder
- 1/4tspred chilli powder
- 1/2cupwater
- 3/4cupwater
- 1cupbread crumbs
How to make Dahi ke Kebab
Prepare Kebab Mixture
Mix hung curd, mashed potatoes, grated carrot, chopped bell pepper, chopped spring onion, salt, roasted cumin seeds powder, and black pepper powder in a bowl.
Prepare Slurry
In another bowl, combine cornflour, rice powder, salt, and red chilli powder. Add water gradually to achieve a flowing consistency.
Form Kebabs
Shape the curd mixture into kebabs.
Dip each kebab in the slurry, then roll in bread crumbs.
Freeze the kebabs for half an hour.
Cook Kebabs
Toast, cook, or shallow fry the kebabs using cold-pressed groundnut oil until golden brown.
Tips & Tricks
Ensure the curd is well-hung to remove excess moisture.
Freezing the kebabs helps them hold their shape during cooking.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000