dahi ke kabab

Dahi ke kabab recipe with step by step pics. Dahi ke kabab are crisp, soft and tasty kababs made with dahi or curd. Here the dahi used is hung curd. You can even make dahi kababs with greek yogurt.

The dahi kabab recipe I am sharing is the traditional method, which uses besan aka gram flour as the binding agent. It does not use ingredients like paneer or breadcrumbs. Actually this is how I make dahi kabab and have been making them for some years now. Breadcrumbs and paneer are not used traditionally while making dahi ke kebab.

I have pan fried the dahi kebabs, but you can even deep fry them if you want. Since kababs are generally shallow fried or pan fried, dahi kababs are also pan fried. If you can make them in less oil and have healthy kababs, then deep frying does not make sense. With pan frying also the kababs have a crisp texture. I have shared Many vegetarian kebab recipes and most of them are pan fried like:

1. Veg kabab
2. Corn kabab
3. Hara bhara kabab

I had got some requests for dahi kabab recipe and its now that I took pics and am sharing the recipe. To make dahi ke kebab you need to use fresh curd which has been chilled for some hours. the curd should not be sour. Also a night before, you can make hung curd from the fresh curd. So to make dahi kabab there is some prep work that needs to be done.

For best results use homemade curd. Any dahi recipe I make at home, I always set the curd the night before. Homemade curd has a different taste than packaged curd.

Making dahi kababs are easy and not that difficult. The only tricky part is shaping the kababs. if you are an experienced home chef than shaping these kababs is easy. The amount of besan I use is enough for the kebabs to be soft and moist. If you add less besan, then these kebabs will have a melt in mouth texture, but shaping them will not be easy. If you add more besan, shaping them is easy but they will not be soft due to too much besan in them.

If you plan to make these kababs for a party, then shape and refrigerate them. Just before serving you can fry them. This recipe serves 6 medium sized kababs. The recipe can also be doubled or tripled. Spices and seasonings you can add as per your requirements.

While serving dahi ke kabab, serve them with sliced onions. Also do not forget to sprinkle chaat masala from top. You can serve with mint chutney, coriander chutney or even tomato ketchup.

How to make dahi ke kabab

• Making hung curd

1. First keep a strainer on top of a deep bowl.

2. Then line a muslin or thin cotton napkin on the strainer. Add 1.5 cups fresh chilled curd. The curd has to be thick and creamy and not watery or thin. Also do not use sour curd or khatta dahi.

3. Bring the edges of the muslin together and tie one edge tightly around the rest. Place a heavy weight or heavy bowl or lid on the tied muslin. If you have a hook in your fridge, you can also hung the muslin in your refrigerator. Now keep the whole thing in the fridge overnight or 10 to 12 hours. Also do use a deep bowl below to collect the whey. There should be some distance between the curd in the muslin and the collected whey in the bowl. Otherwise the whey touches the strainer and the curd. So thus there will be some whey or water in the hung curd.

4. Next day, the whey will been drained and you will get thick and creamy hung curd similar in consistency to cream cheese. With the nutrient rich whey, you can add it to chapati dough or make pulao or curries with it. I used it to make veg pulao.

5. Now remove the hung curd in a mixing bowl. Use silicon spatula as scraping the curd is easier with it. Keep aside or you can keep covered in the fridge till you proceed further.

Making dahi kabab mixture

6. Heat a heavy pan or kadai. Add 5 tablespoons besan in it. You can also add 6 tablespoons besan if you are making these kababs for the first time and for easier shaping.

7. Begin to stir and roast the besan on a low flame till it becomes aromatic and changes color. Its important to roast the besan well, so that you do not get the raw taste of besan after frying these kababs. However, do not make the besan too browned.

8. Roast for 4 to 5 minutes on a low flame stirring non-stop till the besan becomes aromatic and turns golden. Keep aside.

9. Take the hung curd in a bowl. Then add 2 tablespoons finely chopped onions, ½ teaspoon finely chopped ginger, ½ teaspoon finely chopped green chillies and 1 tablespoon finely chopped coriander leaves.

10. Add ½ teaspoon cumin powder and ½ teaspoon garam masala powder. You can even use roasted cumin powder.

11. Add the roasted besan.

12. Then add ¼ teaspoon black pepper powder (or white pepper powder) and ½ teaspoon salt or add as required. Instead of black pepper powder, you can even use ¼ teaspoon red chilli powder. Crushed black pepper can also be added.

13. With a small wired whisk, begin to stir and mix. Do mix very well so that there are no tiny lumps of the besan. When mixing I suggest to use a wired whisk as the lumps break easily. If you use a spoon or spatula, then its takes time to break them. Alternatively you can pass a mixture of hung curd & besan through a sieve, which according to me is a cumbersome process, so I avoid it.

14. With a silicon spatula, scrape the sides and bring the entire kabab mixture in the center. Cover the bowl and refrigerate for 1 to 2 hours. Refrigerating makes the kabab mixture firm and thus shaping them is easier.

Frying dahi ke kabab

15. Before frying heat 2 tablespoons oil in a tawa. Keep the flame to low or low-medium.

16. Now rub a bit of water on both palms and take a portion of the dahi kabab mixture and give it a round shape. Do handle gently since these kababs have a light and soft consistency,

17. Then flatten it. Do not make thick kababs. If you are unable to make kababs, then keep in the fridge for some more time. Alternatively you can add 1 to 2 tablespoons more besan. But do note that more besan make the kababs firm and dense.

18. Place dahi ke kabab in the hot oil. Keep the flame to low or low-medium. Make kabab from the entire mixture and place them in the oil. While making each kabab, rub little water on your palms and then shape. So keep little water handy in a small plate or a small bowl.

19. Let the dahi kabab become golden from the bottom and then only flip them. These kabab get browned faster, so do keep an eye.

20. When the base is golden, then turn over the dahi kabab. Fry the second side also till golden.

21. Turn over a couple of times and fry till you get a nice golden even crust on both sides. A slight more frying of the kabab is also fine. Once done remove dahi ke kabab and place on kitchen paper towels.

22. serve dahi kabab hot with sprinkled with some chaat masala. Accompany onion slices by the side and a chutney like pudina chutney or mint coriander chutney or raita.

More snacks recipes

• Potato wedges
• French fries
• Paneer tikka
• Dhokla recipe

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