dahi ke kabab recipe | dahi kabab recipe | dahi ke kebab recipe

dahi ke kabab recipe | dahi kabab recipe | dahi ke kebab recipe with detailed photo and video recipe. a popular deep fried patties prepared from hung yogurt / curd mixed with grated paneer and other indian spices. it is typically served as a party starter or appetizer and kids would certainly enjoy each bite by dipping in tomato sauce or ketchup.

dahi ke kabab recipe | dahi kabab recipe | dahi ke kebab recipe with step by step photo and video recipe. basically a north indian or a punjabi cuisine delicacy which is ideal for party snack or perhaps as a side dish for any main course meal. apart from curd and crumbled paneer, mixed herbs, dry fruits, onions are added to the kebab dough. later it is shaped to patties which is coated with corn flour and deep fried.

i have shared few kabab recipes by now, but dahi ke kabab is by far the most simplest and tastiest kabab recipes of all. moreover i was getting several request for this creamy and rich kebab recipe and i thought to share it as soon as possible. my first encounter to this kabab recipe was during my friend ramya’s birthday party in a dhaba restaurant. i was really amazed and surprised by this snack and the use of yogurt in kebab recipe. without any hesitation, i asked the chef if he can share the recipe and he was very king to share it with me. i have added my touch by adding some chopped onions and dry fruits to dough.

furthermore, some important tips before jumping into the actual recipe for a crispy and crunchy dahi ke kabab recipe. firstly, i have added breadcrumbs to the hung curd and paneer mixture. add this only if you feel your dough is watery and not able to shape it. secondly, i have used corn flour for coating the patties. breadcrumbs, all purpose flour (maida) can also be used for the same purpose. lastly, i have deep fried the kebab in this recipe, but it can also be shallow fried. also, while deep frying do not turn them regularly, other wise the kebab may loose its shape.

finally, i would like to highlight my other snacks recipes collection with this post. especially, aloo tikki, hara bhara kabab, ragda patties, baked vada pav, goli baje, chilli potato, stuffed bread roll, stuffed mirchi bajji and bread pizza recipe. in addition do visit my other recipes collection board like,

• chaat recipes collection
• instant recipes collection
• sandwich recipes collection

dahi ke kabab or dahi ke kebab video recipe:

recipe card for dahi ke kabab or dahi ke kebab recipe:

how to make dahi ke kabab with step by step photo:

1. firstly, place a sieve in a large mixing bowl. make sure there is enough space for water to accumulate at the bottom of the bowl without touching the sieve.
   
2. further place a cheese cloth or a hand kerchief into the bowl.
   
3. pour 2 cups of fresh – thick curd.
   
4. get the cloth together and tie it tightly.
   

5. furthermore, refrigerate it overnight. make sure to refrigerate else the curd will turn sour.
   
6. the next day, we can see the water has separated from the curd.
   
7. thick and creamy curd is ready which is also known as hung curd.
   
8. further add 1 cup crumbled paneer.
   
9. also add onion, ginger, chili, coriander leaves and dry fruits.
   
10. additionally add salt and crushed pepper.
    
11. also add bread crumbs to remove excess moisture.
    

12. mix well making sure the paneer and hung curd are combined well.
    
13. do not over knead as curd will start releasing moisture.
    
14. if the dough is too sticky, then add a tsp more of breadcrumbs to absorb moisture.
15. grease both the hand with oil and prepare a ball sized patties.
    
16. coat the patties with corn flour to remove excess moisture.
    
17. now deep fry the patties in hot oil. else the curd will melt and create a mess in oil. alternatively, shallow fry the kebabs.
    
18. fry on medium flame, stirring occasionally. you can alternatively shallow fry / pan fry or bake at 160°, for about 20 minutes.
    
19. fry till the patties or kabab turns golden brown.
    
20. drain the kebab into kitchen paper to remove excess oil.
    
21. finally, serve dahi ke kabab with pudina chutney or sauce.
    

notes:

• firstly, use thick and creamy curd for great taste in dahi ke kebab.
• also do not add too many spices as the dahi kabab taste great when prepared it simple.
• additionally, use fried brown onions for restaurant flavour.
• finally, substitute the paneer with potatoes as it helps in binding dahi ke kabab.