Dahi (yogurt) is the main ingredient used to make this interesting and delightful Awadhi delicacy, dahi ke kabab! Awadhi cuisine is from Lucknow, the capital of the state Uttar Pradesh in India. This cuisine is known for its varieties of kebabs and other delicacies! Dahi ke kabab are crisp on the outside and just melt in the mouth, simply delicious! I had been meaning to try this dahi kabab ever since I heard about it.
HOW TO MAKE DAHI KE KABAB?
You need really thick yogurt to make these kababs. Roasted gram flour (besan) is used for binding these kababs. You can use some boiled and mashed potatoes or soaked and drained bread slices as well for binding. The kabab is seasoned with aromatic spices like cardamom, clove, and cinnamon. They are further stuffed with a savory dried fruit mixture which further elevates the taste of this dahi ke kebab. These kababs are absolutely delicious with a subtle flavor of the aromatics. Texture wise, it is a lot like mashed paneer, soft and creamy, the nut filling makes for an interesting contrast in textures, much like a kofta that’s used in making malai kofta. Do try out this dahi ke kabab, I’m sure you will love it too!
IF YOU LIKE THIS DAHI KE KABAB, THEN YOU MAY ALSO LIKE THESE TASTY KABAB RECIPES
Corn and paneer kabab Soy spinach croquettes Paneer tikka
STEP BY STEP INSTRUCTIONS TO MAKE DAHI KE KABAB | DAHI KEBAB
1.Hang yogurt/ Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
2.In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly. 3.In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside. 4.Divide the dough into equal portions (approx 6. Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
NOTE
For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
HOW TO MAKE DAHI KE KABAB | DAHI KEBAB | CURD KABAB?
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