Popular North Indian Dahi Kebab Recipe

தயிர் கபாப் – Dahi Kebab

Dahi Kebab also known as Dahi ke kabab or yogurt kebabs. This is a popular North Indian vegetarian appetizer known for being crispy on the outside and especially soft, creamy and melt in the mouth on the inside. They are typically made with thick curd that’s called hung curd and combined with paneer, herb and spices.

Ingredients for Dahi Kebab

Thick curd – 3 cup
Paneer – 1 cup (grated)
Onion – 3 tbs (finely chopped)
Ginger – 1 tbs (finely chopped)
Green chilli – 2 (finely chopped)
Cashews – 1 tbs chopped
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Pepper powder – 1/4 tsp
Besan – 2 tbs
Salt – 1/2 tsp
Cilantro – 2 tbs
Bread crumbs – 1 cup
Oil for frying

Directions

Prepare hung curd

Take a mixing bowl, put strainer on top and spread white cotton cloth.
Transfer the curd into a white cotton cloth.
Cover the cloth and place heavy weight over the curd for 4 hours.
Hung curd Ready.

Prepare Kebab balls

Take the hung curd, grated paneer, onion, ginger, chilli, cashews in a bowl.
Add cumin powder, garam masala, pepper powder and salt.
Now add the chopped cilantro and mix with a whisk until well combined without any lumps.
Add besan flour and mix everything well.
Make small balls and press the balls in between palms and make it flat.
Roll over the breadcrumbs and keep it freezer for one hour.
Kebab patties ready.

Prepare Kebab

Heat oil in a frying pan in low medium flame.
Once oil is hot, put the kebab patties in and turn side when color changes.
Take out the kebab when both sides turn into golden brown.
Drain the excess oil by placing in a paper towel.
Dahi kebab is ready.
Serve the Dahi ka kabab with green chutney.

Notes

If your curd is not well drained, you can’t make the kebab.
If you want to let the curd to drain the excess water for the whole night, keep it in refrigerator to preserve freshness of curd taste.