How To Make Dahi Ke Kabab - Yogurt Kebab

Dahi Ke Kabab is a very unique Indian appetizer, starter or snack. These easy and quick kebabs are cooked using hung curd, which is the strained yogurt.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-dahi-ke-kabab-yogurt-kebab-dahi-kebab-video-recipe/

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RECIPE INGREDIENTS

» For Kebab:

• 2 cups chilled hung curd (yogurt) (see full hung curd video recipe here)
• 2 small green chili, chopped
• 2 tablespoons coriander leaves, chopped
• salt to taste
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1 teaspoon ground cinnamon (dalchini powder)
• 1/4 cup breadcrumbs (I have used gluten-free)
• 1/4 teaspoon garam masala powder (optional)
• 1/4 cup cornflour (starch) for coating kabab (patties)
• 1 medium onion, chopped
• Frying oil for shallow frying

» For Filling:

• Roasted cashews and peanuts, chopped
• Raisins
• For Serving:
• Onion slices
• Lemon wedges
• Green coriander chutney

RECIPE INSTRUCTIONS

» Making Yogurt kabab:

1. Add hung yogurt to a mixing bowl or plate.
2. Add chopped green chilies, chopped coriander, chopped onions, red chili powder, roasted cumin powder, ground cinnamon, salt, breadcrumbs, and garam masala powder.
3. Mix well with the light hands until combined. If the dough is sticky, you can add more breadcrumbs, but do not over knead.
4. Take a lemon sized ball and roll it to make a ball.
5. Flatten it with fingers and add stuff with chopped roasted nuts and raisins.
6. Cover it by pressing the edges at the center and shape it into a kabab (patty). Prepare the other kebabs in the same way.
7. Coat each patty with corn starch.
8. Heat oil in a pan.
9. Place rolled kababs into the hot oil.
10. Shallow fry kabab on medium heat till they turn golden brown.
11. Remove and place onto an absorbent paper.
12. Serve hot with green mint coriander chutney, onions, and lemon wedges.

RECIPE NOTES

1. If the yogurt dough sticks to your palms, then dampen or grease your hands and roll the balls.