DAHI KE KABAB

Dahi ke Kabab is a popular appetizer, snack or starter from India that is slightly crispy outside while soft and luscious inside. This delicious kabab is prepared using hung curd.

WHAT IS DAHI KE KABAB?

Dahi ke Kabab is one of the most sought appetizers in restaurant menu cards. This melt-in-mouth kabab is rich, soft, creamy, luscious inside and have slightly crispy exterior. This kabab is flavorful and can be easily made at home using hung curd.

HOW IS THIS KABAB MADE?

Dahi ke Kabab is made from Dahi which in Hindi means Yogurt. Yes, these kababs are made from yogurt!

Thick, fresh yogurt is hung in a muslin cloth for about 8 hours to strain out all the water. I prefer using Greek Yogurt instead of regular yogurt as it is thicker and creamier. The hung curd is then mixed with some Paneer, aka Indian Cottage Cheese and other spices to get soft, silky dough. Small patties of this dough are then deep fried. Voila, the kababs are ready to be devored.

HOW TO COOK THIS KABAB?

The patties prepared from the hung curd dough are deep fried until they turn slightly brown and crispy on the outside. To make them healthier, they can be shallow fried in a pan, baked or air-fried.

My recipe here is of deep-fried version as I prefer to relish certain food cooked in traditional way. There is no harm in gorging on some deep-fried food once in a while, isn’t it?

HOW TO SERVE THIS KABAB?

Dahi Ke Kabab is slightly crispy on exterior while soft and silky inside. This luscious and delicious kabab must be served hot, if not it will lose its texture. It is usually served with green chutney and pairs well with tomato sauce/ketchup along with red onion slices and lemon wedges.

CAN THIS KABAB BE MADE IN ADVANCE?

Making hung curd is the most time-consuming part in making this kabab. You can prepare the hung curd in advance and refrigerate in an air-tight container.

This kabab is an ideal appetizer for when you family is asking for some delicious goodness, or for any potluck or get together as they are delicious and can be prepared quickly when hung curd is ready. However, I suggest deep-frying them just before serving.

If you are baking them or air-frying them, you might be able to do it in advance and leave it in the oven on minimum heat to retain the crispy texture. I have not tried baking or air-frying them.

You may also like my other Kabab Recipes:

Harabhara Kabab

Veg Seekh Kabab

Rajma Galouti Kabab

Palak Shami Kabab

Notes:

1. The yogurt must be hung well and the water must be strained well. If not, the hung curd will be runny and you will not be able to make patties. This is the most crucial step in getting perfect kababs.
2. If the batter is loose and runny, the kababs will absorb oil when deep frying.
3. Use only thick yogurt. If the yogurt is not thick, you will get very little hung curd.
4. Use fresh yogurt as sour yogurt will ruin the taste of kababs.
5. I prefer using Greek yogurt as it is thicker and creamier than regular yogurt and yields better hung curd in terms of quality and quantity.
6. Use split roasted gram powder to bind the curd well so that the kabab does not disintegrate while deep frying.
7. In case you do not have stock of fried gram dal (dalia), you may use ¼ gram flour (besan) dry roasted on low flame until a nice aroma comes out. Cool down roasted flour before adding it to hung curd mixture. Using raw besan will make your kabab taste raw.
8. Using slurry before coating with bread crumbs helps hold the crumb well to give the perfect crunchy outer cover to the kabab.
9. Serve the kababs hot. Left-overs may be to stored in air-tight containers and refrigerated. Reheat in oven or air-fryer before serving.

Dahi Ke Kabab

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Serves: 5 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Greek Yogurt/Thick Fresh Yogurt – 1.3 kgs (48oz) or Hung Curd – 3 cups (read notes below)

Paneer, grated – ½ cup

Fried Gram – ¼ cup

Cumin Powder – ¼ teaspoon

Cinnamon Powder – ¼ teaspoon

Clove Powder – 1/8 teaspoon

Cardamom Powder – 1/8 teaspoon

Pepper Powder – ¼ teaspoon

Salt – 1 1/2 teaspoons (adjust as per taste)

Green Chili Paste – 1 tablespoon

Onion, chopped – ½ cup

Cilantro/Coriander Leaves, chopped – ¼ cup

 

FOR STUFFING:

Cashew Nuts – 10, chop finely

Almonds – 10, chop finely

 

FOR COATING:

Bread Crumbs – 1/2 cup

 

FOR SLURRY:

All Purpose Flour – 2 tablespoons

Water – 5 tablespoons

Instructions

PREPARING HUNG CURD:

1. If you are using regular yogurt, take fresh and thick yogurt that is not sour. I used store-bought Greek Yogurt as it is thicker and creamier.
2. Transfer the yogurt into a clean muslin cloth, bring all the edges of the cloth together and tie a tight knot (to make a potli) around the yogurt. Hang the tied cloth for about 8 hours to strain out all the water from the yogurt.
3. Once you see there is no water dripping on gently squeezing the yogurt ball tied in the cloth, open the cloth. You will see thick, creamy, silky hung curd ready.
4. I used 1.38 kgs (48oz) Greek Yogurt to get about 680gms (3 cups) of Hung Curd.

PREPARING KABAB DOUGH:

1. Take hung curd and finely grated paneer in a mixing bowl.
2. Blend fried gram dal into fine powder.
3. Add gram dal powder, cumin powder, cinnamon powder, clove powder, cardamom powder, pepper powder, salt, green chili paste to the hung curd. Mix well.
4. Finely chop onions, fold into hung curd.
5. Add chopped cilantro to the mixture and mix until well combined.
6. Reserve ¼ cup of this dough and keep it aside for stuffing.

PREPARING STUFFING:

1. In a small mixing bowl, take finely chopped cashew nuts, almonds and reserved kabab dough. Mix well, keep aside.

PREPARING SLURRY:

1. Mix all-purpose flour and water in a small bowl. Keep aside.

PREPARING KABABS:

1. Heat oil for deep frying.
2. Take the bread crumbs in a small plate or bowl.
3. Divide the dough into about 10 equal portions.
4. Divide the stuffing also into same number of equal portions.
5. Take a portion of the dough in your palm, flatten it little bit, place one portion of stuffing in the centre, bring the edges together to seal the stuffing well, toss it in your palm to make a round shape. Then slightly flatten it to form a thick patty.
6. Dip the patty in prepared slurry to coat it well.
7. Now dip the patty in bread crumbs to coat it well on all sides.
8. Repeat steps 5-7 for all the remaining portions.
9. Deep fry the patties, one by one, in hot oil on medium flame until they turn brown and slightly crispy on the outside.
10. Serve hot with green chutney, tomato sauce/ketchup, sliced onions and lemon wedges.