Dahi ke kabab| Dahi ke kabab is an easy party starter snack recipe. I first tried this for my cookery demo with Alvas Yogurt Singapore last year. This dahi kabab was a super hit in that cookery demo. Yesterday I had a big batch of homemade yogurt, so I wanted to try out this kabab recipe again to post on Jeyashri’s kitchen. I took a video of the dahi kabab recipe and shared my lunch platter also on Jeyashri’s kitchen Instagram. The first time I saw this recipe was on Venkatesh Bhat’s show. I remember him using chutney dal powder (pottukadalai) as a binding agent to make this kabab. I once tried that, but somehow I felt gram flour (kadalai maavu) suits my taste. You can use millet flour or sathu maavu too.
The kabab was super crunchy on the outside and meltingly soft on the inside. The taste of paneer, the crunchiness of the nuts, and the flavor of chaat masala complemented each other. Try this at home and let me know how it turned out.
Check out my
Dahi ke Kabab recipe
Ingredients
- 1 cup Thick Curd | Yogurt
- 1 cup Scrambled paneer
- 2-3 tbsp Besan | Gram flour
- 7-10 Cashew nuts
- 2 Green chili
- Coriander leaves few
- Mint leaves few
- Salt as needed
- 4 tbsp Corn flour
- 1 tsp Chaat masala
- 1 Onion
- 1 tsp Garam masala
- Oil for deep frying
Instructions
- Hang the curd overnight or for 8 hours. Use a large strainer and put the curd in it, keeping a vessel below.
- Keep this inside the refrigerator overnight.
- Just before you use take this out from the refrigerator.
- Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water.
- Squeeze out the excess water.
- Run this in a mixer to get the scrambled paneer.
- Chop the cashews into bite sized pieces.
- Finely chop the coriander leaves, green chili, and mint leaves.
- Chop the onions very finely.
- In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala, chopped leaves, and chili.
- Mix everything gently and evenly.
- This mixture will not be as firm as the one we get for cutlets; it will be slightly loose.
- Grease your hand, take a portion of the mixture, and shape it into a round ball.
- Flatten it into a kebab.
- Spread the corn flour and chaat masala on a plate and roll the flattened kebabs in the flour.
- Repeat this for the rest of the mixture.
- Heat the oil, then bring the flame to medium and deep-fry in the oil.
- Alternatively, you can shallow-fry them.
- If you want to fry them on a dosa pan, roast the dry besan well before adding it.
- Serve hot with Green chutney.
Video
Notes
1. Instead of besan, you can add powdered breadcrumbs or millet flour. 2. You can grate carrots, too. 3. Always drop one kebab into the oil, then make the patties and proceed. 4. If the first one dissolves in oil, you can add 1 tbsp of besan and proceed further. 5. The curd should be hung for at least 12 hours. 6. Finely chopped garlic and ginger can be added to the dahi ke kabab.
Method with step-by-step pictures
- Hang the curd overnight or for 8 hours. Use a large strainer and put the curd in it, then keep a vessel below.
- Keep this inside the refrigerator overnight.
- Just before you use take this out from the refrigerator.
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- Keep the scrambled paneer ready. You can put 1 cup of cubed paneer in hot water and drain the water.
- Squeeze out the excess water.
- Run this in a mixer to get the scrambled paneer.
- Chop the cashews into bite-sized pieces.
- Finely chop the coriander leaves, green chili, and mint leaves.
- Chop the onions very finely.
- In a wide bowl, add the hung curd, scrambled paneer, chopped onion, chopped nuts, salt, besan, garam masala, chopped leaves, and chili.
- Mix everything gently and evenly.
- This mixture will not be as firm as the one we get for cutlets; it will be slightly loose.
- Grease your hand, take a portion of the mixture, and shape it into a round ball.
- Flatten it into a kebab.
- Spread the corn flour and chaat masala on a plate.
- Roll the flattened kebabs in the flour.
- Repeat this for the rest of the mixture.
- Heat the oil and once it is hot, bring the flame to medium and deep fry in the oil.
- Fry till golden brown and drain on a kitchen towel.
- Alternatively, you can shallow-fry them.
- If you want to fry them on a dosa pan, roast the dry besan well before adding it.
- Serve hot with Green chutney.
- Instead of besan, you can add powdered breadcrumbs or millet flour.
- You can grate carrots too.
- Always drop one kebab into the oil, then make the patties and proceed.
- If the first one dissolves in oil, you can add 1 tbsp of besan and proceed further.
- The curd should be hung for at least 12 hours.
- Finely chopped garlic and ginger can be added to the dahi ke kebab.
Great recipe thank you so much for this.
I had tried this when I have been to India onceIt was just awesome.So now I got the recipe so I definitely have to make this.
I will be here to check more posts like this.
Regards,
Marvin
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Hi..thanks for the lovely recipe..my family loved it…looking forward for such tasty recipes..!!!!