Dahi ke kababs, also known as dahi kebabs, are trendy vegetarian snacks throughout northern India. Honestly, these are rich in taste and texture and great to make on special occasions, bashes, dinner parties, or festivals. However, these are very different in taste and rocked the food world with their simple succulent flavours. Here is the recipe to make Dahi Ke Kababs at home.

Ingredients:

  • 2 cup hung thick curd
  • ½ cup paneer (grated)
  • 10-12 cashew nuts (stuffing)
  • 1 tbsp ginger (finely chopped)
  • 1 large onion (finely chopped)
  • 2-3 green chillies (minced)
  • 1 tsp roasted cumin powder 
  • Pinch of black salt 
  • Pinch of white pepper 
  • Salt, as per taste 
  • 4-5 coriander strings (chopped)
  • 1 tbsp besan 
  • Breadcrumbs 
  • Oil, for shallow frying 

How To Make Dahi Ke Kabab?

  1. Take a clean muslin cloth over a sieve or filter. Pour the curd and bring the edges together tightly with the fabric. 
  2. Then wring the cloth to drain up the excess water from the curd.
  3. Place a heavy object like a rolling board or heavy bowls over the curd for 7-10 minutes. 
  4. After this, transfer the curd bowl to the refrigerator for 30-45 minutes. Your thick hung curd is ready for kebabs making. 
  5. Take a bowl, crumble or grate paneer and remove excess water from it (you can use the same technique by using muslin cloth) 
  6. Now add the spices to the paneer, chopped ginger, onion, green chilli, white & black salt, white pepper, besan, coriander leaves, roasted cumin powder, and besan. 
  7. Give a gentle mix to all the ingredients, lastly add thick curd, and combine all the ingredients all together. 
  8. Make a non-sticky dough (if your dough is still sticky, add some besan in it). Meanwhile, heat some oil in the pan for shallow frying. 
  9. Now rub oil on your hands, divide the dough into equal parts of small balls. 
  10. Gently roll them, flatten and fill a cashew nut inside the kabab, and press them with your fingers. Give an excellent kabab shape. 
  11. Now roll them into breadcrumbs. Shake them off gently to remove excess crumbs. Set aside for 4-5 minutes. 
  12. When the oil is hot, slide the kebabs one after the other. 
  13. Fry them on a medium flame. When one side turns golden in colour, flip and fry on the other side as well. 
  14. Shallow fry until they turn crispy or golden in colour. 

Your dahi kebabs are ready.