Dahi Kabab/ Dahi Ke Kebab

Name: How to cook Dahi Kabab/ Dahi Ke Kebab - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Dahi Kabab/ Dahi Ke Kebab

#boxweek18 #curd #cookpadindia #dahi #yoghurt #kabab #kebab #mykitchenexperiment #recipe350 I was amazed few years back, when I had come across this amazing vegetarian kebab- Dahi Ke kebab in an Indian Restaurant with specialization in Punjabi and North Indian cuisines in Bahrain. I felt in love with this Kebab, so I tried to recreate it at home. Many times I tried and experimented and it became better day by day. This recipe is the best version of my Dahi Ke kebab. My husband and son enjoys it thoroughly each time I make it.

Ingredient

Food ration :

8 servings

Cooking time :

30 minutes

160 gms

Hung Curd (From 400 gms Curd)

100 gms

paneer Mashed or grated

small onion chopped

2-3 tbsp

Cilantro Chopped

1 tbsp

Mint leaves chopped

Chilli chopped

1/2 Tsp

Ginger powder

1/2 Tsp

Garlic powder

1/2 Tsp

Garam masala powder

1/2 Tsp

Freshly crushed Black peppercorns

1 Tsp

Aamchur powder

1 tbsp

Dry roasted Cummin and coriander powder (optional)

3 tbsps

or as needed Breadcrumbs

4 Tbsps

or as needed Dry Roasted Besan

as needed

Breadcrumbs

Cooking instructions

* Step 1

Prepare the Hungcurd before overnight or for 24 hours Prepare other ingredients as listed above. Put everything in a bowl and mix well. Add the salt at the end when you are about to make the kebab.

* Step 2

* Step 3

Divide the Hungcurd mixture into 8 parts. Give a round flat shape to it. Slightly wet your hands to give shape to it. Once shaped cover/ coat it with more breadcrumbs. Heat oil in a pan and shallow fry, flipping both sides till it turns into a nice golden brown color. It hardly even takes 5 minutes to fry a batch. Do not overcrowd the pan. Adjust flame accordingly, so that it doesn't burn.