Party ideas

Dahi ke kabab | Easy Appetiser | How to Make Dahi ke kabab

Soon after we moved to our
new place early this year, Food Food Channel was one of the first channels I got used
to watching, more so coz I could watch it on mute too (and there’s the recap).
And having eaten Dahi ke Kebab (the name itself was soooo appetising) at a
Jiggs Kalra restaurant, I was very happy to see this recipe by 
Chef
Rakesh Sethi
 
and immediately noted this down.. This bookmark sees the light
of the day today although I made it a number of times since then. As in 
Nargisi Kofta, I
am a sucker for Mughlai Food, and this is one of the gems that I managed to
recreate in my kitchen.

The only drawback, if any,
is that the hung curd you get from almost 1/4 litre of thick curd is so
miniscule that we always wanted to eat some more kebabs. For a core vegetarian
like our family, biting into the juicy kebab – succulent and yet with a bite –
was probably the best thing to happen. So, dont be fooled by the large amount
of curd you need to make hung curd – its worth every bit of the effort, and am
sure you would love it. After Sesame Gold Coin, this is the 2nd entry to theBM#47under Appetisers / North Indian Starters.

Pin


Prep time : 1 hour (includes standing
time), 

Cook time :20 mins

Makes : 8-10 medium/ large kebabs

Dahi Ke kebab (Yoghurt kebab / starter)

Cuisine : Mughlai , course : Appetiser

Spice level: medium – high

Difficulty level : Medium


Ingredients:

  • Thick yoghurt (or greek yoghurt) – 400 gms
    (I used homemade curd)
  • Besan / Gramflour – 3 TBSP (or a little more if required)
  • Turmeric – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Oil – to shallow fry
  • Ginger paste – ½ TBSP
  • Chilli paste – ½ TBSP

Stuffing:

  • Raisins, cashews, almonds, pistachio – about 4 tsp (finely chopped)
  • Green chilies – to taste – finely minced
  • Coriander  seeds – roasted and slightly pounded – 1/2 TBSP
  • Ajwain / Carrom seeds – slightly crushed – a pinch
  • Coriander leaves – finely chopped – 1/4 cup
  • Pomogranate pearls – a handful
  • Salt – a pinch

Pin


 Method:

  1. Line a bowl with a muslin cloth and pour
    the yoghurt into it. Place the entire set up covered in the refrigerator for about an
    hour till you get a thick hung curd (approx. 150-200 gms)
  2.  In a bowl, add besan, turmeric powder, Garam Masala and whisk well, Add hung curd, ginger paste, chilli paste, salt – one by one and
    mix till you get a thickish dough (which is also pretty sticky – be sure to
    wear your plastic gloves at this point or use oiled spoons to mix the dough). Let the dough rest covered for 5 mins.
  3.  Mix all the ingredients for the
    stuffing, Pinch out small roundels, make a small indentation / well, and add a
    tsp of the stuffing into it, close it well and with the help of oiled palms,
    round the kebab to smooth edges. Repeat for rest of the dough. 
    Rest for 3-4 mins. 
  4.  Shallow fry on medium heat till its
    golden brown on both sides. Serve hot with onions rings and Green chutney

Pin

SUBSCRIBE TO MY NEWSLETTER

10 Comments

  1. Motions and Emotions

    I have heard lot about it but never got a chance to taste it..will try soon

  2. Varada's Kitchen

    I had never heard of it before. Interesting recipe.

  3. vaishali sabnani

    I enjoy Rakesh Sethis cooking..some of the dishes are really good .these kebabs have been on my to do list since long . perfectly made Kalyani.

  4. I have this on my list as well..guess more than we cook, our list gets bigger..:)..you got them so nice done Kalyani..

  5. This was in my to do list for long time.. I am not going to stop after seeing this delicious kabab..

  6. Priya Suresh

    I always want to do this dahi ke kabab, dunno when am gonna make, u nailed them prefectly.

  7. Sneha's Recipe

    Perfect and yummy looking kebabs.

  8. They look very tempting, Kalyani.

  9. Priya Srinivasan - I Camp in My Kitchen

    Aww, your description of biting into succulent juicy kebabs, makes me crave kalyani!!! Looks delicious!!:)

  10. Sandhya Ramakrishnan

    That does look really juicy! Lovely way to make kebabs.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*