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Dahi ke Kabab

Madhumita Bishnu
30 minutes
Prep Time
60 minutes
Cook Time
8 People
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ABOUT Dahi ke Kabab RECIPE

This Dahi ke Kabab is a little different from the usual one as it's been added to a curry

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Madhya Pradesh
  • Shallow fry
  • Roasting
  • Whisking
  • Frying
  • Appetizers
  • Healthy

Ingredients Serving: 8

  1. dahi or hung curd 1/2 kg
  2. 5 tbsp parched grams powdered
  3. salt as per taste
  4. 1 tsp red chilli powder
  5. 1 tbsp cloves powder
  6. 1 tsp cardamom powder
  7. 1 tsp cinnamon powder
  8. 1 tbsp black pepper powder
  9. 5 tbsp ghee
  10. 1 medium size onion chopped fine
  11. Salt for masala
  12. 1 tsp red chilli powder for masala
  13. 1/2 tsp garlic paste
  14. 4 tbsp milk


  1. Put curd in a Muslin cloth and hang it for 3-4 hours till the liquid drains off and curd should be 250 gms
  2. Add gram powder, salt, red chilli powder and half of cloves, cardamom powder, cinnamon powder and black pepper powder to the curd and mix well. Divide into 20 equal parts and with a little water on hand form smooth and even dhai kababs
  3. Heat the ghee in a frying pan and fry the kababs few at a time to light golden colour and keep aside
  4. In the same ghee fry the chopped onion to golden colour and make a paste and set aside. In the pan add salt, red chilli powder and garlic paste and fried onion paste. To it add clove powder, cinnamon powder, cardamom powder
  5. Add black pepper powder and roast. Add kababs and gently mix with the masala. Add milk and remove from fire and serve hot

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