Dahi Ke Kebab | How to Make Dahi ke Kebab | Dahi ke Kebab Recipe

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If you ever go to a North-Indian restaurant, you would most often find Dahi ke Kebab listed on top of the snacks & appetizers section. Crispy on the outside and super-soft and melt-in-mouth on the inside with a delicious creamy texture, no doubt, they are every food lover's delight. 

Authentically, if you talk about kebabs, you would not find bread crumbs used in them originally. And this held true even for the Dahi ke Kebab because as far as I remember 4 to 5 years back, if we ordered for these kebabs at a restaurant we would get the super soft textured kebabs without a crisp outer shell.  However, with time, I guess chefs modernized and tweaked the recipe a bit to give it that crispiness on the outside, which I believe makes these kebabs even more delectable. So, on the blog, today is that very same modernized recipe of Dahi ke Kebab...do try it out and I am sure you would be hooked to them.  


Dahi Ke Kebab | How to Make Dahi ke Kebab | Dahi ke Kebab Recipe


INGREDIENTS
  • Curd - 1/2 kg
  • Fresh chhena or grated paneer - 1/4 cup
  • Grated processed cheese - 2 to 3 tbsp 
  • Besan/ gram flour - 2 tbsp
  • Very finely chopped ginger - 1 tsp
  • Very finely chopped green chilies - 1 tsp
  • Very finely chopped onions - 2 tbsp
  • Finely chopped coriander - a handful
  • Salt - to taste
  • Black salt - 1/2 tsp
  • Black pepper powder - 1 tsp
  • Chaat Masala - 1 tsp
  • Powdered sugar - 1 to 2 tsp
  • Finely chopped cashews - 2 tsp
  • Finely chopped raisins - 1 tsp
  • Toasted bread crumbs - 1 cup

OTHER SIMILAR RECIPES TO TRY FROM THE BLOG

METHOD

  • Strain the curd using a muslin cloth.
  • Gather the sides of the cloth and hang the curd for atleast 4 hours, preferably overnight. Just so that the curd doesn't turn sour, hang it somewhere in the fridge. After hanging the curd, what you would get is around 1 cup of thick hung curd.
  • Slightly roast the besan on a tawa until it emits a nutty fragrance. Transfer it on a plate and cool down a bit.
  • Once the besan is cooled down, mix it in the hung curd along with all other ingredients, except the bread crumbs.
  • The mixture should be quite thick just like a dough.
  • Pinch out small lemon sized balls from the mixture and coat each ball with bread crumbs.
  • Refrigerate these balls for about half an hour.
  • To make the dahi ke kebab, heat the oil in a kadhai.
  • Once the oil is nicely hot, switch the flame to medium and gentry drop in the kebabs one by one. Fry them on medium high until nicely crisp and golden brown.
  • Transfer on an absorbent paper and serve hot with any dip of your choice.
  • They are a perfect make ahead recipe and can be kept frozen once crumb coated.
  • Whenever you want to make them, just take out from the freezer half an hour before frying.

Dahi Ke Kebab | How to Make Dahi ke Kebab | Dahi ke Kebab Recipe


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