Dahi kababs are an Indian vegetarian dish made from curd, spice powders and vegetables. The recipe is very simple to make and takes just minutes of your time. This video will show you how to do it in 4 easy steps.
Dahi kabab is a popular Indian dish that is made by cooking meat and then mixing it with yogurt. It’s also known as “dahi kebab with greek yogurt.”
Yogurt kebab or dahi kabab recipe. Curd cheese and basic seasonings are used to make this famous vegetarian snack. These delicious, melt-in-your-mouth Dahi Ke Kabab (Dahi Ke Kabab)s feature a rich, crispy exterior and a soft, mouth-melting inside. This is a fantastic restaurant-style dish.
Dahi kabab is a snack/appetizer food from Punjabi cuisine in North India. They’re often offered as a party snack at Punjabi weddings and make a great appetizer for a dinner party.
Kababs is a Middle Eastern cuisine that is smokey and spicy. Kababs are traditionally made using meat as the primary component. However, other variants of this meal have wowed the culinary world.
So I’m sharing with you a simple, fail-safe recipe for veg kebab, a delicious vegetarian snack that you can make for festivals and special occasions. You may pan fry or deep fried them according to your desire, but either way, dahi kabab is excellent!
This is what this Dahi Kabab is made of:
- Kebab with vegetables
- Soft on the inside and crispy on the exterior, this dish melts in your mouth.
- Spices are added to a foundation of hanging curd/dahi or greek yogurt.
- It may be deep-fried or pan-fried.
At our house, dahi kabab is the most popular Indian party appetizer dish. Soft kebabs made with hanging curd, paneer, cheese, and spices are really tasty. I’ve been playing with a variety of curd recipes lately.
Hung curd is a terrific foundation for sandwich fillings, dips, and a variety of creative desserts, in my opinion. I’ve previously uploaded several of these snack dishes, such as Dahi ke sholey and Dahi ke sandwich/curd sandwich.
Hung curd is made by straining 800g greek yogurt with cheesecloth and sieving to remove the whey. Dahi Ke Kabab (Dahi Ke Kabab) is made using the resultant hanging curd, also known as chakka. This yields around 60-70 grams of hanging curd.
To make the Indian cottage cheese/ shredded paneer soft and melt-in-your-mouth, use handmade Indian cottage cheese.
Use processed cheese or cheddar cheese for the cheese.
Gram flour/roasted besan: To keep the kebab together. To get rid of the raw flavor, roast it first.
Salt, red chilli flakes, and other spices and condiments
Coriander leaves, green chilies, and ginger are examples of fresh herbs and extras.
Crumbs of bread (to coat the kababs)
Deep-frying or shallow-frying oil
Dahi Kabab: A Step-by-Step Guide
To make Dahi Ke Kabab (Dahi Ke Kabab), combine hanging curd, spices, paneer, and roasted besan in a mixing bowl ( gram flour).
The mixture is then formed into flat patties or balls, depending on whether you wish to deep fried or pan cook them.
After that, heat the oil to either deep fry or pan fried the kebabs. Both sorts of dahi kebab are something I cook. I also made air-fried dahi kebabs, which is a really healthy kebab preparation technique.
Video of Step-by-Step Recipe
Notes & Tips for Making the Best Dahi Ke Kabab (Dahi Ke Kabab)
- The Dahi Kabab recipe is straightforward, but there are a few things to keep in mind if you want it to be flawless. Now, I’m not claiming to be a Kebab expert, but suffice it to say that I’ve learnt from my blunders.
- I’m going to give you some pointers on how to prepare these amazing Dahi Ke Kabab (Dahi Ke Kabab)s.
- To make hanging curd, use fresh handmade curd whenever possible. It’s also acceptable to use store-bought curd; just make sure it’s fresh.
- Use sour cream instead of sour curd. It may cause a sour flavor in the kabab.
- When making hanging curd, squeeze out as much water as possible; the less water in the curd, the better the flavor of the Dahi Ke Kabab (Dahi Ke Kabab)s.
- Dahi kababs with less water content are excellent. Dahi Kababs will also absorb less oil.
- Paneer and cheese aid in the creation of silky, melt-in-your-mouth dahi kababs. As a result, don’t overlook them.
- To prevent the raw pasty flavor, use only roasted besan.
- Before cooking the kebabs, coat them with bread crumbs. This will keep the kebabs from breaking and give them a nice crunch.
- Making a Veg kabab recipe is a bit challenging since the kabab breaks quickly if there isn’t enough binding agent. If you use too much, it will have a mushy texture and a pasty flavor.
- To bind them, use roasted gram flour/besan, which is traditionally used to make these kebabs.
- You may make the Ingredients ahead of time, then freeze the dahi kababs.
Dahi Kabab Variation
Dahi kababs may be made in a variety of ways, just like any other dish. In my Instagram reels the other day, I published a recipe for Dahi kabab.
I entirely omitted the gram flour and the cheese. Another alteration I made was to add sesame seeds to the final coating instead of bread crumbs, which made it even crispier.
I also experimented with other shapes. Instead of rolling them into balls, I flattened them and used them to make tikki-shaped dahi kabab.
Is it possible for me to prepare them ahead of time?
Yes, these Dahi Ke Kabab (Dahi Ke Kabab)s may be prepared ahead of time. However, you must freeze them as soon as possible after molding them. When you’re ready to dine, take them out of the freezer and immediately place them in a deep fryer or ready-to-deep-fry oil.
What Should You Serve With Dahi Kabab?
These kababs go well with green chutney and coconut chutney. You may also serve these kababs with guacamole for a unique twist.
How to Keep Leftovers
Because you can’t stop eating them, there are seldom any leftovers. If you have any leftover kababs, refrigerate them in the fridge for 1-2 days before reheating in an air fryer or preheated oven.
You may try more vegetarian kabab recipes here.
If you enjoy this recipe and have tried it, please leave a comment below. Please give the recipe a rating. It enables us to reach out to a larger number of individuals. For more culinary ideas, follow me on Instagram, Facebook, Youtube, Pinterest, or Twitter.
Dahi Ke Kabab (Dahi Ke Kabab)
Dahi Ke Kabab (Dahi Ke Kabab) is melt in mouth kababs from North Indian Cuisine. A veg kabab recipe Dahi kabab recipe an easy and quick and instant recipe. Made with a base of hung curd/dahi or greek yogurt this dahi kabab are most favourite Indian party appetizer recipe at our home.
Pin Rate for Printing
Appetizer is the first course.
Indian food is served.
kebab, veg kabab, kebab, kebab, kebab, kebab, kebab,
Time to Prepare: 10 minutes
Time to prepare: 20 minutes
30 minutes in total
calorie count: 326 kcal
- Hung curd, 50 g Strain 800g greek yogurt to remove whey
- 2 tblsp coriander (leaves)
- 100 g shredded paneer (Indian cottage cheese)
- 50 gram grated cheese
- 2-3 tablespoons toasted besan flour
- season with salt to taste
- 1 tsp. red pepper flakes
- 1 teaspoon chopped green chilies
- 1 teaspoon grated ginger
- 14 cup breadcrumbs for kabab coating
- Deep-frying or shallow-frying oil
Prepare the Dahi Kebab Mixture.
In a mixing bowl, combine the hanging curd, coriander leaves, grated paneer and cheese, grated ginger, chopped green chilies, and red chilli flakes. Combine them thoroughly.
To bind the curd, add roasted besan. Mix everything up well. If the curd is still moist, add additional besan.
Kebabs in the Making
Cooking oil should be used to grease your hands. If you’re deep-frying the balls, this will assist you make beautiful round balls.
Form the mixture into spherical balls. In the meanwhile, heat up the oil in a kadhai. On a medium heat, warm it up.
Use any of the cooking methods listed below to coat this dahi kabab you created with breadcrumbs.
The Dahi kebab is deep fried.
Now, one by one, drop the balls into the boiling oil. Allow them to cook over a medium heat. Turn them periodically to ensure that they cook evenly on all sides.
On medium heat, deep fried the kebab until golden brown.
Kebabs may be shallow fried or pan fried.
If you wish to shallow fry or pan fried dahi kebab, form them into patties. In a flat pan, heat the oil and add the kebabs one by one. On a medium burner, shallow fried them. Turn them periodically to ensure that they cook evenly on all sides.
Fry the kebab till golden brown on all sides.
Similarly, Dahi Kabab fried in the air may be made by spraying them with oil and then putting them in a preheated air fryer.
Dahi Kabab fried in the air
Air fried them for 6-7 minutes at 200°C, then flip them and air fry for another 3 minutes at 200°C.
As a teatime snack or party starter, serve dahi kabab fresh and hot with spicy green chutney or tomato ketchup.
calorie count: 326 kcal | Carbohydrates: 15g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 517mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 455mg | Iron: 1mg
Watch This Video-
Dahi kebab air fryer is a video recipe that shows you how to make the perfect dahi kebab. It also includes tips and tricks on cooking it in an air fryer. Reference: dahi kebab air fryer.
- dahi kebab near me
- dahi ke sholay
- veg kabab recipe
- hara bhara kabab
- hara bhara kabab recipe