Edible Garden

Simple, Delicious, Everyday Recipes

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

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.

IMG_4633

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.

IMG_4675

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 🙂

Share This Recipe
0

Comments

    Leave a Reply

    Your email address will not be published.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

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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. 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. 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

  12. 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. 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

  19. 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
Open

Close