Dahi Kabab is a starter that we are well aware of specially Indians in the northern parts of the country…..Never thought that these yummy starters were actually made of Dahi and could be made at home as well, so easily, until I made them myself!
Dahi Kabab is excellent as evening snacks too. Dahi Kabab uses a combination of thick curd and paneer, they are great appetizers, obviously because they are really tasty.
Only problem is with their deep frying, during which they absorb a lot of oil, to avoid this you can even shallow fry the kababs, it won’t affect the taste much…so let’s begin with the recipe!
- Preparation Time: 2 hours
- Cooking Time: 30 min
- Serves 6 to 8 kababs
- Tbsp = Table Spoon
- Tsp = Tea Spoon
Ingredients:
Thick Dahi (Hung Curd) – 2 cup (You can hang the curd in a clean cloth for 2 hours so that it results into 2 cups of thick curd)
Paneer – 1 cup, mashed
Bread Crumbs – ½ cup
Maida (All-Purpose Flour) – ½ cup
Corn Flour – 1 to 2 tbsp
Jeera Powder (Cumin Powder) – ½ tbsp
Garam Masala – ¼ tbsp
Kali Mirch (Black Pepper Corns) – 4 to 5 pieces, crushed
Lal Mirch (Red Chilli Powder) – ½ tbsp
Adrak Paste (Ginger Paste) – ½ tbsp
Kaaju Paste (Cashew Paste) – 1 tbsp
Hari Dhaniya (Green Coriander Leaves) – Few strands, finely chopped
Pyaz (Onions) – 1 small, finely chopped
Hari Mirch (Green Chilli) – 1, finely chopped
Salt – 1 tbsp or as per your taste
Oil for deep frying
Method:
Take a large bowl and add hung curd, paneer, bread crumbs, maida, jeera powder, garam masala, lal mirch powder, adrak paste, kaaju paste, crushed black pepper, hari dhaniya, hari mirch, salt and pyaz.
Now, mix all the ingredients with your hand and if it does not holds its shape add more bread crumbs or maida, accordingly add more salt.
When the mix is ready put a deep frying pan over the flame. Give the mix a nice round shape and coat it with corn flour, put 2 to 3 kababs in the hot oil for deep frying at a time over medium flame until golden brown.
(My kababs do not look exactly the same as I was out of corn flour so couldn’t coat them)
You can even shallow fry the Dahi Kabab if you want to avoid the excess oil in frying.
Take them out on tissue papers so that excess oil is absorbed.
Your hot Dahi Kababs is ready to be served with Green Chutney or Ketchup!!
If you love evening snacks and want to know about a few more do visit my Snacks Recipe section!
For more recipes have a look at my Blogs and choose for yourself!
Do visit The Chatori Virgo for regular food updates!!
