Dahi Kebab (Hung curd kebab)

Kebab made from curd is very easy vegetarian snacks. This is super tasty, soft and healthy.

Hung curd ---------------------- 1, 1/2 cup
Paneer --------------------------- 1/2 cup (grated)
Roasted chana powder --- 3 tbsp 
Roasted cumin powder ----- 1 tsp
Green cardamom -------------- 2 
Peppercorn ----------------------- 3
Cinnamon powder ----------- 1/4 tsp
Gram masala ------------------- 1/2 tsp
Cashew --------------------------- 4-5 
Pista ------------------------------- 4-5
Almond --------------------------- 3
Ginger ---------------------------- 1 tsp (grated)
Green chilli -------------------- 1 tsp
Onion ---------------------------- 1 (small) 
Mint leaves ------------------ 1 tsp  
Oil ------------------------------- 1 tbsp
Salt to taste------------------ :) 

Let's start

Step 1. Take hung curd in a mixing bowl, add paneer, finely chopped onions, ginger, finely chopped green chillies and finely chopped mint leaves. 

Step 2.  Add roasted cumin powder, garam masala, salt, roughly chopped cashew, pista and almond, add crushed green cardamon and peppercoer in mortar pestle. Now add roasted chana powder (Sattu).

Step 3. Mix it very well so that there are no lumps.

Step 4. To shallow fry, heat oil in a flat pan/tawa. Keep the flame low to medium.

Step 5. Now take a portion of the dahi kabab mixture and give it a round shape, then flatten it. Handle gently.

Step 6.  If you are unable to make kababs, then keep in the fridge for 30 to 40 minutes. OR you can add 1 to 2 tablespoons extra of roasted chana powder. But do note that adding more roasted chana powder make the kababs firm and dense.

Step 7. Place all kababs one by on in the hot tawa. Keep the flame low to medium. 

Step 8. Let the all kababs become golden from the bottom and then flip them. These kabab get browned faster, so do keep an eye.

Step 9.  Shallow 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 towels.

Step 10. Serve Hot!! with chutney or sauce.

  • Cover the kebab mixture bowl and refrigerate for 1 to 2 hours. Refrigerating makes the kebab mixture firm and thus shaping them is easier.
  • If roasted chana powder is not available then roast the besan on a low flame till it becomes aromatic and changes color.  
Happy cooking :)


Popular posts from this blog

Instant Moong Daal Halwa

Homemade Paneer (Cottage Cheese)

Kulfi & Rabri from Leftover Sweets