Dahi ke kabab | How to make Dahi ke kabab

By Sreemoyee Bhattacharjee  |  10th Apr 2017  |  
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  • Dahi ke kabab, How to make Dahi ke kabab
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    6

    People

37

0





About Dahi ke kabab Recipe

I just love cheese in almost everything. To socha ki why not use make a fusion wala kabab with cheese hidden in it. Chai ka maza aa gaya. Made the very own "DAHI KE KABAB with CHEESY TWIST"... lovely tangy yoghurt kababs with cheese oozing out when taken a bite...

Dahi ke kabab is delicious and authentic dish. Dahi ke kabab by Sreemoyee Bhattacharjee is a great option when you want something interesting to eat at home. Restaurant style Dahi ke kabab is liked by most people . The preparation time of this recipe is 30 minutes and it takes 5 minutes to cook it properly. Dahi ke kabab is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dahi ke kabab. Dahi ke kabab is an amazing dish which is perfectly appropriate for any occasion. Dahi ke kabab is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dahi ke kabab at your home.

Dahi ke kabab

Ingredients to make Dahi ke kabab

  • Hung curd - 1 cup
  • Grated cheese - 1/4th cup
  • Chopped onion - 1
  • Chopped green chillies - 3
  • chopped ginger - 1/2 tsp
  • corn flour - 2 tbsp
  • Garam masala powder - 1/4th tsp
  • Bread crumbs (optional)
  • salt
  • Refined oil

How to make Dahi ke kabab

  1. Mix the hung curd with all the ingredients except the cheese. I added a little bread crumbs to give extra base so that the kababs don't dismantle when fried.
  2. Now wet your hands with some water and take small rounds of the batter, flatten it like a Patty.
  3. Put some grated cheese and seal it, form small patties.
  4. Coat the patties with breadcrumbs and refrigerate for 10 minutes.
  5. Deep fry them in hot oil.

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