Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
Creamy, rich, soft, and delicious Dahi ke kabab! Enjoy this Awadhi treat as an appetizer or simply stuff it in burgers, sandwiches, wraps etc. Learn how to make dahi ke kabab in this easy step by step recipe.
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 500 grams Greek yogurt, or 400 grams hung curd
- 2 tbsp roasted gram flour, or as required
- 1/2 tsp red chilli powder, optional
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/4 tsp clove powder
- Salt, to taste
For stuffing mix
- 1/3 cup cashew nuts, chopped (or nuts of choice)
- 2-3 tbsp raisins
- 1/2 tsp ginger powder/grated ginger
- 2 tbsp finely chopped cilantro/coriander leaves
- 2 tbsp finely chopped onions
- 1 tsp green chilli, finely chopped
Instructions
- Hang yogurt/Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
- 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. Taste for seasoning and adjust accordingly.
- In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
- Divide the dough into equal portions (approx 6). Take one portion and make a cavity. Stuff each the 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.
Notes
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
- Recipe adapted from foodfood.com