Dahi ke Kebab – Rich, creamy, crisp on the outside and soft inside. Dahi ke kebab is really interesting and contradicting snack I would say. A hot snack made from cold thick curd.
Hung curd tastes just like cheese and it is hard to tell that these kebabs are made from curd one of the healthiest ingredients.
Dahi ke kebabs are a very light and healthy snack/appetizer especially in winters when we cannot eat much curd. So that you can get all the benefits of curd. These can be cooked in about 1 tbsp of oil.
These are perfect to serve at parties as you can do everything beforehand. Just cook before serving. These take very little time to cook.
How to make Dahi ke Kebab
Preparation time: 5 minutes
cooking time: 5-10 minutes
makes around 10 (depends on the size you make)
1 cup hung curd( see notes to make hung curd)
2 tbsp roasted besan/gram flour
a small onion finely chopped
1 tbsp chopped green chilly
1 tsp finely grated ginger
¼ tsp red chili powder
salt to taste
1 tbsp finely chopped coriander leaves
1-2 tbsp oil to shallow fry
2 tbsp plain flour/maida
Note: to make hung curd hang 2 cups of regular curd in a muslin/cotton cloth in a strainer. Keep a bowl under strainer to collect the liquid. Keep this curd with a strainer in the fridge for 3-4 hour. So that all liquid separates from the curd and you get a thick cheese-like curd called hung curd. Keeping it in the fridge ensures that the curd does not get sour.
To make Dahi ke Kebab
Mix all the ingredients except maida and oil.
Give round or oval shape as per your choice. Hung curd should be cold while making kebabs otherwise it will be hard to give shape.
Take maida/plain flour in a plate coat kebabs on both sides in maida. If you are not going to cook these right away keep them in the fridge and take out just before cooking.
Heat about 1tbsp of oil in a nonstick pan. You can add more if required. Cook the kebabs on both sides till they are light brown. It does not take much time.
Serve hot with coriander chutney. Tastes YUM!!!
Can one make the raw tikkis and freeze it? And when we want to use it, just defrost and fry?
I don’t think there should be any problem. It can become too soft after defrosting and you will have to coat more maida. If you try it let me know how it turned out.
I did try it, however my kebab was a bit sour. Do you advise using home made fresh curd? I bought the one from market (Nestle) It wasn’t sour before I started the prep. I hung the curd in the fridge.
Any tips to neutralize the sourness?
Dahi Kebabs are a little sour but just a hint.
It shouldn’t turn sour if it was kept in fridge. you can wash the curd before hanging that removes some of the sourness. you can add 1 tbsp crumbled paneer/ cottage cheese also to it. Hope that helps.
Dahi Kabab looks awesome, so tried it, just made some minor adjustments, if you can watch and check mine and comment on your epert opinion 🙂
If you like please do give a thumbs UP and stay subscribed to my channel.
great Sonali. will sure check it 🙂
I am very happy to know this Dahi Cabab preparation….now I will try it…thank you.
THanks Avijit. Do let me know how they turn out.