Dahi kebabs! Yes you heard it right ! Yogurt is the main ingredient used to make these delightful Awadhi delicacy ! These kebabs are crisp on the outside and just melt in the mouth , simply delicious !
I was really skeptical about trying these kebabs consisting mainly of yogurt. How would it taste ? How would the texture be ? Would it fall apart whilst frying it ? So many questions !! The best way to know would be to try it out !
For better results I decided to use full fat Greek yogurt , I quantified the spices to adapt to our taste buds ! I just have one thing to say about these kebabs- Amazing !
So how was the taste ? Delicious with a subtle flavor of the aromatics.
How was the texture ? I’d say a lot like mashed paneer , soft and creamy , the nut filling makes for an interesting contrast in textures , much like a kofta that’s used in making malai kofta.
Did they break whilst frying ? No! Just one word of advice – handle these kebabs very gently as they are delicate , you may just end up loving it as much as we did!
Recipe adapted from Foodfood.com , recipe courtesy of Chef Rakesh Sethi
500 grams Greek yoghurt / 400 grams hung curd
2 tablespoons roasted gram flour, or as required
Salt to taste
1/2 teaspoon red chilli powder ( optional)
1/2 teaspoon cardamom powder
¼ teaspoon cinnamon powder
Pinch of clove powder
For stuffing mix-
1/3 cup cashew nuts, chopped ( or nuts of choice )
2-3 tablespoons of raisins
1/2 teaspoon ginger powder/grated ginger
2 tablespoon each of cilantro (dhania) & onions, finely chopped
1 tsp green chilli, chopped
1.Hang yogurt/ Greek yogurt in a cheese / Muslin cloth and let the whey drain out ( about 4-5 hours ) I used about 500 grams of Greek yogurt , which gave me a yield of 400 grams after draining out all the liquid.
2.In a mixing bowl ,add hung curd , roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together . If the yogurt is too tangy , add a pinch of sugar to balance it out.
4.Divide dough into small portions ( approx 6) and stuff each portion in a cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney / tomato ketchup.
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