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Dahi Kabab Recipe, Dahi Ke Kebab, Unique Veg Kebab Recipes, Yoghurt Kebab Tasty Recipe No Tandoor

Your Destination for Homemade, Easy & Tasty Dahi Kabab and the Most Delicious Veg Snacks with Pudina and Coriander chutney and ketchup.

What you'll find here:
Authentic and crispy Dahi Kabab recipes
Step-by-step video tutorials for veg snacks

Quick cooking tips for restaurant-style dishes at home

Healthy, flavorful, and beginner-friendly recipes

Ingredients:
Hung Curd
CURD | दही
Birista & Cashew
OIL | तेल ½
ONION | प्याज़ 1 SMALL. (chopped)
CASHEW | काजू
Mixture
PANEER | पनीर (GRATED)
PROCESSED CHEESE | प्रोसेस्ड चीज़ 1 CUBE grated
RAISINS | किशमिश
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
CARDAMOM POWDER | इलायची पाउडर
ROASTED CUMIN POWDER | जीरा पाउडर
BLACK SALT | काला नमक
POWDERED SUGAR
BLACK PEPPER | काली मिर्च (CRUSHED)
SALT | नमक TO TASTE
GARAM MASALA | गरम मसाला A PINCH
GRAM FLOUR | बेसन 1 TBSP
Coating & Frying
BREADCRUMBS | ब्रेडक्रंब्स AS REQUIRED
Method:
Set a large sieve over a stock pot or any other deep vessel, then place a muslin cloth over it & transfer the curd into the cloth.
Lift the muslin cloth & squeeze it gently & let the excess water drip off, then twist the cloth & place it in the sieve & keep some weight on the curd.
Place this setup in the fridge & let it rest overnight, preferably for 8-12 hours.
Once rested take out the hung curd & transfer it into a large bowl & set it aside until you do the further process.
You can add breadcrumbs too if your mixture doesn’t have enough binding.
Take a small portion of the mixture & form it into a roundel then gently press to flatten it a bit.
Coat the kebab with breadcrumbs & do the same with the rest of the mixture.
Fry the kebabs in hot oil (175-180° C) until crisp & golden brown, they take only 2-3 minutes to fry.
Once fried transfer them onto a tissue paper lined sieve so that all the excess oil drips off.
Perfect dahi ke kebabs are ready, serve them hot with some green chutney.

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