The story of the marathon starts! I cooked six cuisines all in a day and by myself! Woahhh….
Well, as I said, I’m travelling, I had to prepare something, and additionally when I checked my refrigerator, I found there were many things to be consumed otherwise, once I leave the house they would have been left unattended! And, thus, to avoid the wastage, I decided to cook. Continue reading The Cooking Marathon and Me
Dahi Ke Kebab is just the cuisine you would want to have in snacks, again and again!
This recipe for Dahi ke Kebab is easy and beware you are going to ask for more! Happy eating!
I had Dahi ke Kebab at Sahib Sind Sultan, Hyderabad, in starters and at the very moment I fell in love with these veg Kababs. They were so yummy that I ordered one more plate! And no sooner I got the table the next time at this restaurant, I again ordered Dahi ke Kabab. I, absolutely, loved this melt-in-mouth vegetarian Kebab. And at my own risk tried the recipe at home, which turned out to be awesome!
I had tried making this both the ways – by deep frying and by shallow frying. Though I loved the taste of deep fried Kababs more, the Dahi ke Kabab recipe usually involves shallow frying.
How to Make Dahi Ke Kabab
The main ingredients for Dahi ke Kabab are the hung curd, roasted chana powder (gram flour or besan), coriander and dry fruits. So, Kebab lovers, let’s learn how to make Dahi ke Kabab with this easy recipe.
Time taken: 30-40 minutes; Servings: 6 Kababs
400 gm Hung Curd
3 tbsp roasted gram flour or besan, roasted
2 tsp Kashmiri mirch powder
1 tsp green elaichi powder (cardamom powder)
3-4 pinches cloves powder
1/4 tsp cinnamon powder
Salt to taste
Refined Oil for deep frying/shallow frying
5 tbsp Maida (all-purpose flour)
2 tsp very finely chopped cashews
4 tsp almonds, very finely chopped
3 tsp walnuts, finely chopped
7-8 golden raisins, finely chopped
2 green chillies
1 1/2 tbsp chopped green coriander
2 tsp saunth (ginger powder)
In a bowl, mix all the ingredients for stuffing. Later, add 2 tsp full curd paste, we are making below. Mix again.
You can take finely chopped ginger, if you don’t have ginger powder or saunth at home.
Take another mixing bowl, add the hung curd, 2 tbsp roasted besan and mix it. Now add kashmiri mirch powder, elaichi, cloves and cinnamon powders and salt. Mix very well. If needed add 1 tbsp besan more and mix well again.
Take a medium size portion from the curd paste. Make an incision with your fingers at the centre of the portion and fill it with a small portion of stuffing. Cover the stuffing with very light hands. Now, give it a shape of kabab or patty.
You can apply some refined oil on your palm and fingers and then make patty, the paste won’t stick much in your hands.
Dust this raw Dahi ka Kabab in maida or all-purpose flour and keep aside. Repeat the process to make more Dahi ke Kebabs.
Once done, take a pan, pour oil and heat it on high flame. When the oil is hot, deep or shallow fry the kababs one by one in the oil till golden.
Garnish with coriander leaves and serve Dahi ke Kabab with any chutney you like or just have as it is.
Dahi ke Kababs are just awesome in taste. Agree or Not?