dahi ke kabab recipe | dahi ke cutlet | dahi ke kebab | hung curd kabab with detailed photo and video recipe. an extremely simple and creamy cutlet patties recipe prepared with yoghurt and crumbled paneer. it is an excellent party starter or appetiser snack recipe which has a crisp and flaky texture on the outside and is moist and creamy on the inside. it is typically served with a spicy green or mint chutney but can also be served as it is without any particular sides to it.
dahi ke kabab recipe | dahi ke cutlet | dahi ke kebab | hung curd kabab with step by step photo and video recipe. kabab or cutlet recipes are one of the popular or sought after snack recipes across India. it is typically prepared with potatoes or a combination of vegetables which would provide an ideal texture and taste to these cutlets. however, it can also be made with wet ingredients and hung curd kabab or dahi cutlet is one such popular snack known for its creamy texture.
well, to be honest, I am a big fan of cutlet recipes, especially the mixed veg cutlet served with spicy coconut chutney. however, I am a die-hard fan of this dahi ke cutlet. especially the combination of paneer and moisture-free yoghurt makes an amazing combination. it just melts in your mouth, yet it has that crunchiness from the breadcrumbs. I typically prepare these patties and store them in the freezer and deep fry these in hot oil whenever I need this. freezing in the refrigerator helps, to set the cutlet with all the moisture absorbed. you may follow the same way, or perhaps prepare it and freeze them for 30 minutes just before deep frying. you may either serve it with a choice of spicy condiments as shown in this video post, or any spicy ketchup should be just fine.
furthermore, some more additional tips, suggestions and variants to the dahi ke kabab recipe. firstly, the yoghurt or curd used in this recipe has to be moisture-free of hung curd. you may perhaps buy full cream thick greek yoghurt or you use homemade one. either way, you need to hang it for 2-3 hours in a cloth so that all moisture is drained. secondly, I have added paneer crumble with hung curd and this should help to absorb the moisture. however, you may also add boiled potatoes for the same purpose and also for texture. lastly, you may need to be careful while deep frying these fritters as they may ooze out or explode. deep fry these in small batches and deep fry them in hot oil and remove immediately once it changes their colour.
finally, I request you to check my other related snacks recipes collection with this post on dahi ke kabab recipe. it mainly includes my other related recipes like Sooji Masala Sticks Recipe 2 ways, Zingy Parcel Recipe – Dominos Style, instant pizza, Methi Rava Chips Recipe, Aloo Pizza Recipe, soya chunks 65, dal papdi – crispy & crunchy tea time snack, potato garlic rings, challa punugulu, rava vada. further to these I would also like to add some more related recipe categories
dahi ke kabab video recipe:
recipe card for dahi ke cutlet:
Dahi Ke Kabab Recipe | Hung Curd Dahi Paneer Cutlet - Tea Time Snack
Ingredients
- 3 cup curd, thick
- 1 cup paneer, grated
- 3 tbsp onion, finely chopped
- 1 inch ginger, finely chopped
- 2 chilli, finely chopped
- 2 tbsp cashew, chopped
- ½ tsp cumin powder
- ½ tsp garam masala
- ¼ tsp pepper powder
- ½ tsp salt
- 2 tbsp coriander, finely chopped
- 2 tbsp besan / gram flour, roasted
- 1 cup breadcrumbs, for coating
- oil, for frying
Instructions
- firstly, take 3 cup curd and tie in a clean white cloth.
- place a heavy object on it to strain off excess water, and keep aside for 4 hours.
- transfer the hung curd into a large bowl.
- add 1 cup paneer, 3 tbsp onion, 1 inch ginger, 2 chilli, and 2 tbsp cashew.
- also add ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp pepper powder, and ½ tsp salt.
- further, add 2 tbsp coriander and mix using a whisk to break any lumps.
- also, add 2 tbsp roasted besan and continue to mix combining everything well.
- take a small ball-sized mixture and shape to the cutlet.
- roll over breadcrumbs for uniform coating.
- freeze for 1 hour or until it turns firm slightly.
- now deep fry in hot oil, keeping the flame on medium.
- immediately, the kebab turns golden brown.
- so gently fry on both sides until it turns golden brown and crisp.
- drain off kebab to remove excess oil.
- finally, enjoy dahi ke kebab with green chutney.
Nutrition
how to make dahi ke kabab with step by step photo:
- firstly, take 3 cup curd and tie in a clean white cloth.
- place a heavy object on it to strain off excess water, and keep aside for 4 hours.
- transfer the hung curd into a large bowl.
- add 1 cup paneer, 3 tbsp onion, 1 inch ginger, 2 chilli, and 2 tbsp cashew.
- also add ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp pepper powder, and ½ tsp salt.
- further, add 2 tbsp coriander and mix using a whisk to break any lumps.
- also, add 2 tbsp roasted besan and continue to mix combining everything well.
- take a small ball-sized mixture and shape to the cutlet.
- roll over breadcrumbs for uniform coating.
- freeze for 1 hour or until it turns firm slightly.
- now deep fry in hot oil, keeping the flame on medium.
- immediately, the kebab turns golden brown. so gently fry on both sides until it turns golden brown and crisp.
- drain off kebab to remove excess oil.
- finally, enjoy dahi ke kebab with green chutney.
notes:
- firstly, make sure to add besan as required as it helps in binding.
- it’s always good to strain off the water completely, or else the mixture will break while frying.
- additionally, fry in hot oil else there are chances for dahi to melt and ooze out.
- finally, dahi ke kebab recipe tastes great when the curd is fresh and thick.