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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.

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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

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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

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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.

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