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

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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 kabab recipedahi 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.

dahi ke kabab recipe

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,

dahi ke kabab or dahi ke kebab video recipe:

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

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dahi ke kabab recipe | dahi kabab recipe | dahi ke kebab recipe
 
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easy dahi ke kabab recipe | dahi kabab recipe | dahi ke kebab recipe
Author:
Recipe type: snacks
Cuisine: Indian
Serves: 6 Servings
Ingredients
  • 2 cups curd / yogurt, thick and fresh
  • 1 cup paneer, crumbled
  • ½ small onion, finely chopped
  • 1 inch ginger, finely chopped
  • 1 green chili, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp dry fruits (cashews, almonds), chopped
  • salt to taste
  • ½ tsp pepper, crushed
  • ¼ cup bread crumbs
  • 2 tbsp corn flour, to dust patties
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly, take thick and creamy curd (hung curd).
  2. further add 1 cup crumbled paneer.
  3. also add onion, ginger, chili, coriander leaves and dry fruits.
  4. additionally add salt and crushed pepper.
  5. also add bread crumbs to remove excess moisture.
  6. mix well making sure the paneer and hung curd are combined well.
  7. do not over knead as curd will start releasing moisture.
  8. if the dough is too sticky, then add a tsp more of breadcrumbs to absorb moisture.
  9. grease both the hand with oil and prepare a ball sized patties.
  10. coat the patties with corn flour to remove excess moisture.
  11. now deep fry the patties in hot oil. else the curd will melt and create a mess in oil.
  12. fry on medium flame, stirring occasionally.
  13. fry till the patties or kabab turns golden brown.
  14. drain the kebab into kitchen paper to remove excess oil.
  15. finally, serve dahi ke kabab with pudina chutney or sauce.


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.
    dahi ke kebab recipe
  2. further place a cheese cloth or a hand kerchief into the bowl.
    dahi ke kebab recipe
  3. pour 2 cups of fresh – thick curd.
    dahi ke kebab recipe
  4. get the cloth together and tie it tightly.
    dahi ke kebab recipe
  5. furthermore, refrigerate it overnight. make sure to refrigerate else the curd will turn sour.
    dahi ke kebab recipe
  6. the next day, we can see the water has separated from the curd.
    dahi ke kebab recipe
  7. thick and creamy curd is ready which is also known as hung curd.
    dahi ke kabab recipe
  8. further add 1 cup crumbled paneer.
    dahi ke kabab recipe
  9. also add onion, ginger, chili, coriander leaves and dry fruits.
    dahi ke kabab recipe
  10. additionally add salt and crushed pepper.
    dahi ke kabab recipe
  11. also add bread crumbs to remove excess moisture.
    dahi ke kabab recipe
  12. mix well making sure the paneer and hung curd are combined well.
    dahi kabab recipe
  13. do not over knead as curd will start releasing moisture.
    dahi kabab recipe
  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.
    dahi kabab recipe
  16. coat the patties with corn flour to remove excess moisture.
    dahi kabab recipe
  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.
    dahi kabab recipe
  18. fry on medium flame, stirring occasionally. you can alternatively shallow fry / pan fry or bake at 160°, for about 20 minutes.
    dahi ke kebab recipe
  19. fry till the patties or kabab turns golden brown.
    dahi ke kebab recipe
  20. drain the kebab into kitchen paper to remove excess oil.
    dahi ke kebab recipe
  21. finally, serve dahi ke kabab with pudina chutney or sauce.
    dahi ke kabab recipe


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.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

18 COMMENTS

  1. hi….. can you please tell me if i can add garlic paste…i prefer garlic more than ginger..so was wondering can add garlic instead or maybe both

    • breadcrumps is optional here but depends upon the moisture level of hung curd. you can add corn flour as an alternative too.

  2. Hi
    I want to try this recipie can you please tell me do I need to keep curd in freezer ? And can we coat patties with corn starch before frying?

    • not in freezer. just refrigerate it. when you say corn starch i assume corn flour + water. if so do not use corn starch. you can use breadcrumbs too

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