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You are here: Home / Snacks and Appetisers / Dahi Ke Kabab Recipe | Quick and Easy Snack Recipes

Dahi Ke Kabab Recipe | Quick and Easy Snack Recipes

November 24, 2015 27 Comments

I have an absolutely brilliant banana cake recipe I want to share with you but I am not happy with how the pictures have turned out. (Update: Here’s the Best Ever Banana Cake Recipe) This is the first time I feel like I shouldn’t share an okay picture because the recipe is that fabulous and I don’t want even one single person to look at the picture and go, “ah looks meh, I am not going to try this” because they are missing out on a LOT.

Phew, talk about passion and banana cake recipes.

Moving on, here’s a really nice snack recipe that I flicked from Nita Mehta’s Taste of Amritsar (I think). I saw the book in the library and mentally jotted down the recipe. I made it out of memory so forgive if there’s something missing as far as authenticity goes. I don’t know this cuisine well at all.

IMG_4649

They turned out really really fab. She had also given the recipe for a hot and sweet onion chutney (which I have slathered on the kebabs) and the combination was really mind blowing. Everything comes together in about 30 mins and its this long only because you need hung curd for the recipe.

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The batter needs to be really thick because you are going to shape them and deep fry them. It will be a bit sticky so use wet hands to shape the kebabs.

IMG_4640

Dahi Ke Kabab with Onion Chutney
Source: Nita Mehta
Makes about 12 kababs

Ingredients

For the Kababs:
1 cup hung curd (take about 1.5 cups curd in a muslin cloth and hang over the sink for atleast 2 hours)
1/2 cup besan
1/2 tsp chilli powder
1/2 tsp ground black pepper
2 pods green cardamom, powdered
2 cloves, powdered
A pinch of powdered cinnamon (optional, I didn’t add any)
Salt to taste

For the Chutney:
1 large onion, sliced thin
1 green cardamom, crushed
2 dry red chilly
1 clove of garlic
A pinch of hing / asafoetida
2 tsp oil
Salt to taste

How to Make Dahi Ke Kababs


For the Kababs

1. Hang the curd as mentioned for atleast 2 hours until you get a thick, sticky resulting mixture. To this, add the rest of the ingredients to make a thick paste-like batter. Don’t add any water – if you find the mixture too thick, add milk by the tsp and if you find it too thin, add besan by the tsp.

2. Heat oil until almost smoking, shape dough into small, flat kebabs and deep fry until golden brown on both sides. Serve immediately with the onion chutney.

For Chutney (I recommend making this first since the kababs have to be served HOT)

– Heat oil and saute onions until golden brown. Add the chilly, salt, crushed cardamom, hing and garlic, give it a stir before removing from fire.

– Cool and grind to a smooth paste without water.

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PS: The measurements and ingredients given in this recipe are approximate so please adjust to your own taste.

PPS: The pictures in this post were taken with my old camera – Canon SX10 IS 🙂

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By nags Filed Under: Snacks and Appetisers, Uncategorized

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Comments

  1. neha

    May 15, 2012 at 12:09 am

    Hey Nags,

    I tried this recipe today but like other reviewer mentioned, it remained uncooked from inside. The heat was medium low so am thinking that one reason could be that I may be added too much of besan..But, you are doing a very good work and I enjoy surfing through different recipes.

    Reply
  2. Anonymous

    June 11, 2011 at 8:35 pm

    I tried making these , but they remained uncooked in the middle.. any tips??

    Reply
  3. Nags

    June 12, 2011 at 4:03 am

    I would try regulating the oil temperature. Your oil must've been too hot making the outside cook quicker and the inside uncooked. Try frying these up in a medium to medium-low flame, regulating as you fry the batches.

    Reply
  4. Miri

    November 29, 2010 at 4:20 pm

    Ha! i just posted a fish recipe last week and remarked how i must probably be the only person who does things like read recipes in the library and then try to cook from memory! 🙂

    the kababs look really succulent – am thinking they could be grilled too…

    Reply
  5. Priya (Yallapantula) Mitharwal

    November 29, 2010 at 2:26 am

    A very new recipe. I mix dahi and wheat flour and we call it gulgule, but this is different. Will give it a try. Congrats to the winner.

    Reply
  6. Siri

    November 28, 2010 at 7:41 am

    Yummy looking kebabs Nags. with such dull, rainy weather outside here in Bay Area, these are some perfect goodies to much upon.

    Siri

    Reply
  7. Manasi

    November 27, 2010 at 5:12 am

    These look great! on my list now.. wonder if it will be easier with Greek yogurt, since it is thick to begin with..

    Reply
  8. priyaskitchen

    November 26, 2010 at 5:36 pm

    hei…back in the blogging world after a long time and back to such a yummy snack..very nice…

    Reply
  9. Akila

    November 26, 2010 at 3:35 pm

    looks so yummy yummy dear….

    Reply
  10. Gayathri's Cook Spot

    November 26, 2010 at 7:39 am

    Interesting kababs with curd. Thanks for the recipe..

    Reply
  11. Janu

    November 26, 2010 at 6:03 am

    Hmmm… Kebabs with curd!! Sounds Interesting 🙂

    Reply
  12. Mriganayani

    November 25, 2010 at 4:56 pm

    Dahi kababs look sexy – I tried hard to come up with some other word but kept reverting back to this one. So sexy it is.

    I love the hung curd – its so thick and creamy – I would have just skipped this and made Shrikand and had it all myself!

    Though I'm not a banana lover – waiting to see the beautiful pics of ur banana cake with ur new slr! And btw..I'm this — close to getting mine – will let you know!

    Reply
  13. Anu

    November 25, 2010 at 4:49 pm

    Dude..I just woke up and what a wonderful message to wake up to! Thank you does not really convey what I feel but I still Thank you. I've never won anything in my life so it feels great to score something awesome like this!

    Now I'll have to focus and plan some good mushroom recipes!

    Thank you Prettiness!

    Reply
  14. notyet100

    November 25, 2010 at 3:07 pm

    looks interesting,.

    Reply
  15. Paaka Shaale

    November 25, 2010 at 2:09 pm

    This is a new recipe. Would love to try this sometime. Great shots as usual 🙂

    Reply
  16. jeyashrisuresh

    November 25, 2010 at 1:45 pm

    Thats really a new recipe for me.sounds interesting

    Reply
  17. Prathibha

    November 25, 2010 at 12:49 pm

    I love these one's…looks yummylicious..They really taste wonderful…waiting for the killer banana bread recipe and ur post on night photography…:)

    Reply
  18. Anukampa

    November 25, 2010 at 12:34 pm

    wow kebabs looks awesome and as it is am great kebab fan so will surely try it out. Bookmarked

    Reply
  19. sangeeta

    November 25, 2010 at 12:08 pm

    Fabulous pics and coming from you i have to trust this recipe.
    I make a different dahi kebab , a recipe by Marut sikka which is white in color n fabulous . This one looks great with the chutny combo too.

    Reply
  20. Anonymous

    November 25, 2010 at 11:01 am

    Awesum-blosum. Thanks much. Weekend plan.

    ~CP

    Reply
  21. Arch

    November 25, 2010 at 9:58 am

    Very interesting, never heard of this before…the chutney sounds yum…lovely pics too…

    Reply
  22. Priya

    November 25, 2010 at 9:42 am

    Kebabs looks soo tempting..congrats to the winner..

    Reply
  23. Sanjeeta kk

    November 25, 2010 at 8:23 am

    The kebabs look so crispy and delicious. Lovely clicks.

    Reply
  24. Sayantani

    November 25, 2010 at 7:28 am

    never tried but heard a lot about this. looks perfect.

    Reply
  25. Erin from Long Island

    November 25, 2010 at 7:10 am

    awww, I bet your cake pics weren't as bad as you think! that said I do the same thing!

    and WOW I am soooo thrilled I won, yippeeeeee!

    Reply
  26. indianspicemagic

    November 25, 2010 at 7:03 am

    I have tried it on tawa.. but never deep fried..

    Reply
  27. Sharmilee! :)

    November 25, 2010 at 7:28 am

    Kebab with curd that sounds very intersting…Looks super yum

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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