Dahi Ke Kebab | How to make Dahi Ke Kebab

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ByAruna Panangipally
Created on 12th Apr 2017
  • Dahi Ke Kebab, How to make Dahi Ke Kebab
  • Dahi Ke Kebab | How to make Dahi Ke Kebab (5 likes)

  • 0 reviews
    Rate It!
  • By Aruna Panangipally
    Created on 12th Apr 2017

About Dahi Ke Kebab

Dahi ke Kebab are melt-in-your-mouth soft and midly spiced with aromatic spices such as cinnamon, cloves, and cardamom. Such an absolute delight as a starter that you are tempted to make a meal of them!

Dahi Ke Kebab, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Aruna Panangipally. Dahi Ke Kebab is a dish which demands no explanations, it's a whole world of flavour in itself. Dahi Ke Kebab is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Dahi Ke Kebab by Aruna Panangipally is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Dahi Ke Kebab.

  • Prep Time3Hours
  • Cook Time20mins
  • Serves4People
Dahi Ke Kebab

Ingredients to make Dahi Ke Kebab

  • 10 Cups Regular Curd
  • Green Chillies – 5
  • Cloves – 6 to 8
  • Cinnamon – 1.5″ square piece
  • Green Cardamom – 3
  • Roasted Chana Dal or Bhuna Dal – 1/2 Cup
  • Salt to taste
  • Ghee or oil for shallow frying

How to make Dahi Ke Kebab

  1. Place the curd in a regular sieve or tie it up in a cotton cloth.
  2. Set aside for 3 hours to let all the whey drain from the dahi. (Save the whey; you can make excellent soups with it).
  3. Grind the cloves, cinnamon, green chillies, cardamom seeds, and roasted chana dal into a fine powder.
  4. hung curd in a bowl.
  5. Add the ground roasted dal + spice powder and salt to the hung curd.
  6. Mix well to form a soft dough that just about holds shape. It should not be very firm.
  7. Grease your palms lightly. Grease a plate.
  8. Divide the dough into 16 equal portions.
  9. Roll each portion into a ball, and then pat each ball into a round shape about 1/2″ thick.
  10. Place each kebab on to the greased plate.
  11. Add some ghee (preferred) or oil to a non-stick pan.
  12. Over low to medium flame, heat the pan.
  13. Place a few kebabs in the heated pan.
  14. Cook till the side of the kebab touching the pan is golden brown. Drizzle a few drops of ghee/oil around the edges of the kebab, if required.
  15. Flip the kebabs over and cook for a few minutes till the flip side of the kebab is golden brown.
  16. Cook the remaining kebabs in the same way.
  17. Serve the Dahi ke Kebab warm with some Dahiwali Pudina Chutney.
My Tip: If you use dahi made with full fat milk, you need less ghee/oil while shallow frying. Also, you may need a tad bit more roasted chana dal while making the dough.

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