Delicious Dahi Kabab – shallow fried patties made with hung curd or dahi. Dahi Ke Kebab recipe with step-wise pictures.
Today’s recipe is an absolute favorite – Dahi Kabab. I remember the first time I had these kababs in a mall’s food court. If anything, the name sounded really intriguing because I could not imagine kababs being made out of dahi/curd. It was love at first bite and I also remember going there a couple more times just to have those dahi ke kabab. Few years down the line, I almost forgot about the mall, food court and my favorite dahi kabab too. Except for 2-3 times a year, we don’t eat out or order in at all these days. So a few days ago, I happened to look at one of the old pictures on my phone and longed at those dahi kebabs, decided to make them at home right away!
Dahi Kabab are patties made with hug curd/dahi. It is a slightly time consuming process especially making that hung curd – not difficult but then requires a bit of planning ahead. I usually hang my full cream curd in a muslin cloth and let the water drip out completely. Once the hung curd is ready, making these Dahi ke Kabab is super simple. A few Indian spice powders, finely chopped onions, coriander leaves and black salt go into the making. These dahi kababs are just shallow fried in a pan using ghee. The outer layer is crispy but it is very soft and melt-in-mouth inside. I served it with spicy green chutney and it was a huge hit! Check out other starter/appetizer recipes!
How to make Dahi Kabab | Dahi Ke Kabab –
Detailed step-wise picture recipe of making Dahi Kabab | Dahi Ke Kabab –
In a bowl lined with muslin cloth, pour over the curd. Tie a knot around it and hang it onto a kitchen counter handle. Alternatively you can place a heavy weight on top and let it sit on the counter.
After 6-7hours, all the water should be drained and the curd should be creamy and solid.
Meanwhile, dry roast gram flour on medium flame for 5-6 mins until it is fragrant. Let it cool down completely.
In a bowl add the hung curd, roasted gram flour, finely chopped onions, green chillies, ginger, coriander leaves, red chilli powder, garam masala powder, black salt and salt.
Mix it well and check for salt & spiciness.
Make equal lemon sized balls and then pat them flat. It should neither be too thick nor thin.
Heat pan for shallow frying and add 1 tsp of ghee. Place two Kababs at a time and cook them until the bottoms are golden brown.
Gently flip them and cook on the other side too. Cook around the edges too. Alternatively, shallow fry them in ghee.
Serve hot with green chutney.
- Keep the hung curd in fridge if the weather is hot.
- Adjust spices as per preference.
Reach out to me at firstname.lastname@example.org! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart