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DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)


DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

Dahi Kabab is a popular north indian kebab prepared using dahi(Curd/Yogurt). Actually it is totally a very new recipe for me. I learnt it from a cookery show and it impressed me so much. There is no surprise in this, because we all three in our family are big yogurt lovers. Most of our tiffin will be finished with curd only.


So I immediately tried this kebab and we liked it so much. So tried again yesterday for blog.

This kebab will be little crispy (while hot) in the outside and soft in the center and no need to say it will melt in mouth.
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)


There may be many ways in making this kebab, some recipes will use bread crumbs , some may use onions, rice flour etc.,

In this recipe I haven’t used bread crumbs; if you want you can add. I have used gram flour to thicken the mixture.

As the onion is having the tendency to release water I scare it may make the batter runny. So didn’t add. So adding onion is up to you.


DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)


OK, now let’s move on to this recipe.

DAHI KEBAB
(Yogurt Patties)
WAITING TIME: 10 HRS | PREPARATION TIME: 15 MINS | COOKING TIME: 10 MINS
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: NORTH INDIAN
YIELDS:  10 MEDIUM SIZED KEBABS(approx.)

INGREDIENTS:
                                    1 ½ cup thick curd (yogurt)
                                    ¼ cup finely chopped bell peppers
                                    ½ teaspoon red chilli powder
                                    ¼ teaspoon cardamom powder
                                    ¼ teaspoon cinnamon powder
                                    ¼ -1/2 cup grated paneer (indian cottage cheese)
                                    2 tablespoon gram flour (Besan)
                                    Salt to taste
                                    2 green chillies
                                    All purpose flour for coating
                                    Few dried nuts
                                    Few dry grapes
                                    Oil for deep frying
                                                                                                           
PREPARATION:
First step is to prepare the hung curd.
Place a muslin cloth on a strainer and pour the curd and squeeze the cloth to remove the excess water.
Then left it on the strainer overnight on a bowl.  The excess water will be collected in the bowl.
Now the thick hung curd is ready.
Finely chop the capsicum and keep it ready
Grate/crumble the paneer and keep it aside.
Finely chop the green chillies and keep it ready.
Chop the dried nuts into fine pieces.

METHOD:
In a bowl take the hung curd.
Then add the green chillies, capsicum, salt, cardamom powder, red chilli powder, cinnamon powder, salt, gram flour, paneer.
Mix well. It will become a thick batter now.
Divide the prepared batter into equal sized balls.
Place little chopped nuts and dry grapes in the center and flatten each ball into round kebabs.
Coat the kebabs with the flour and deep fry in hot oil.
Drian from the oil and serve hot along with spicy green chutney.

NOTES:
  • You can add bread crumbs to make the batter thick. Also instead of gram flour you can use rice flour too.
  • If the batter is too thin or sticky, add one more tablespoon of gram flour/bread crumbs to absorb the excess water.
  • Coating with the flour is purely optional.
  • Instead of deep frying, you can do shallow fry too.

VIDEO RECIPE:

STEP BY STEP PHOTOS:


 First step is to prepare the hung curd.

Place a muslin cloth on a strainer and pour the curd and squeeze the cloth to remove the excess water.
Then left it on the strainer overnight on a bowl.  The excess water will be collected in the bowl.
Now the thick hung curd is ready.
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

In a bowl take the hung curd.
Then add the green chillies, capsicum, salt, cardamom powder, red chilli powder, cinnamon powder, salt, gram flour, paneer.
Mix well. It will become a thick batter now.
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)
Divide the prepared batter into equal sized balls.
Place little chopped nuts and dry grapes in the center and flatten each ball into round kebabs.
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)
Coat the kebabs with the flour and deep fry in hot oil.

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

Drain from the oil and serve hot along with spicy green chutney.
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)

DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)


Do try this recipe and please don’t forget to give your feedback in comments.

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2 comments:

  1. This recipe is so interesting and tempting me to try immediately.

    ReplyDelete
    Replies
    1. Thank you, please try and tell me how it turned out for you:)

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