Dahi Ke Kebab | How to make Dahi Ke Kebab

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By Aruna 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 mildly 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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Dahi Ke Kebab has always been everyone's favourite. This recipe by Aruna Panangipally is the perfect one to try at home for your family. The Dahi Ke Kebab recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dahi Ke Kebab is 180 minutes and the time taken for cooking is 20 minutes. This is recipe of Dahi Ke Kebab is perfect to serve 4 people. Dahi Ke Kebab is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dahi Ke Kebab. So do try it next time and share your experience of cooking Dahi Ke Kebab by commenting on this page below!

  • 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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