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DAHI KABAB  / DAHI KE KABAB RECIPE /  DAHI KE CUTLET / DAHI KE KEBAB / HUNG CURD KABAB 

DAHI KABAB  / DAHI KE KABAB RECIPE /  DAHI KE CUTLET / DAHI KE KEBAB / HUNG CURD KABAB 

BY DISHA LAHORI

Dahi kabab are shallow fried kababs made Indian curd, gram flour, paneer, spices and herbs. 

INGREDIENTS FOR KABAS

  • Hung curd – 1 cup
  • Cashew pwdr – 2 tbsp
  • Paneer – 2 tbsp
  • Cornflour – 1 tbsp
  • Besan – 1 tbsp
  • Ginger green chilli paste or crushed or grated – 2 tsp
  • Salt to taste
  • Pepper pwdr – ½ tsp
  • Finely chopped coriander leaves – 1 tbsp
  • Chaat masala – ½ tsp
  • Garam masala – 1 tsp

STUFFING – Finely chopped raisins + cashew

PREPARATION OF HUNG CURD

Put a strainer over a large bowl. Take a muslin cloth and spread it on a strainer.

Pour 3 to 4 cup of curd [ quantity of curd depends on the quality of curd you are using like thin or thick curd ] into the cloth and bring edges of cloth together.

Put some weight on top, set aside for overnight, this will remove excess whey.

Hung yogurt is ready. We need 1 cup hung curd .

Transfer hung yogurt to a large mixing bowl.

METHOD FOR MAKING KABABS

Take all ingredients of kababs .Mix well gently , don’t over knead .

Divide the mixture into equal portions .

Take each portions and roll into balls.

Flatten the ball and place little stuffing in the centre ,bring the edges together and again roll it into a ball and flatten it like tikkis .

 Shallow fry the kababs till golden from all sides .

Once done serve with ketchup / dip / chutney of your choice.

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