Dahi Ke Kabab Recipe

Introduction – Hello friends, We Welcome you to the khana khilana recipe blog. Today we will tell you about a very tasty crunchy snack recipe. The Dahi Ke Kebab Recipe is also known as Dahi Cutlet and Dahi ke Sholey.

Dahi Kebabs are crispy brown on the outside soft on the inside and very tasty to eat. In this recipe, curd water is completely removed and grated paneer is mixed in it small balls are made by mixing some spicy aromatic spices and ginger, green chilies, chopped green coriander, and rost besen.

These balls are flattened and courted in bread crumbs. Then they are kept in the fridge for half an hour so that its winding gets a little seared. Removed from the fridge, these kabs are fried golden shallow from both sides and served with green coriander and mint chutney, tomato ketchup, and raw onions.

The Nawabs of Lucknow used to like this recipe very much. This is a staple recipe available in Lucknow’s Hotel & Restaurant. So let’s get ready to make this delicious and crunchy recipe.

Preparation Time – 10 – 15 Min
Cook Time – 20 – 30 Min
Total Time – 45 Min
Servings – 3 to 4
Cuisine – Indian

Table of Contents

Dahi Ke Kabab Recipe Ingredients:

Curd – 500 gm
Paneer – 1 Cup (grated)
Besen – 4 tablespoon (roasted)
Cumin powder – 1/2 teaspoon
Cooking Oil – 4 tablespoon
Green Coriander Leaves – 2 tablespoons (chopped)
Cashews – 10 cashews (roughly chopped)
Onion – 2 tablespoons (finely chopped)
Green Chilli – 2 (chopped)
Ginger 1 teaspoon (finely chopped)
Black Paper – 1/3 teaspoon (crushed)
white pepper – 1/2 teaspoon (crushed)
Garam Masala – 1/2 teaspn
Chat Masala – 1 teaspoon
Salt – 1/2 teaspoon (as per taste)
Chat Masala – 1 teaspoon

For Green Chutney

100 gm Green Coriander Leaves
Fresh Green Coriander Leaves – 10 – 12
Green Chilli – 2
Ginger – 1 inch
Cumin Seeds – 1/2 teaspoon
Salt – 1/2 teaspoon (as per taste)
Chat Masala – 1/2 teaspoon
Lemon Juice – 1 teaspoon (as per taste)

Dahi Ke Kabab Recipe Instructions:

Step 1

First of all, we will prepare our green coriander mint chutney. In a blender put green coriander, mint leaves, chopped ginger, and green chili and add half a cup of water blind and prepare a paste, that we will add salt, lemon juice, and chaat masala as per taste and test it, you can increase or decrease things as needed. This is our Green Coriander Mint Chutney is ready now we will keep it aside.
Step 2

Now we spread a muslin cloth in a strainer put curd in it tie it and put a heavy object on top so that all the water of curd can drain out, this process will be completed in 2:30 to 3 hours. If you can keep it for more time then it is better like 4 or 5 hours.
Step 3

After 4 to 5 hours when all the water is drained from our method, we will take it out in a big bowl. Now add grated paneer, chopped onions, chopped green chilies, chopped ginger, chopped coriander, and cashews. Along with this, add cumin powder, salt, black pepper, white pepper, and garam masala and also add the roasted gram flour and mix well.

Step 4

Mix them all with the help of a spring whisk and make balls as big as you can hold in your fist. Pressing the mixer ball with the palms will flatten it a bit and coat it well in bread crumbs. Now keep all these balls inside the fridge for half an hour so that it sets in its shape. If you have more time, keep it inside the fridge for one to one and a half hours.
Step 5

After 1 hour, take out your Dahi Kebabs from inside the fridge place a pan over the flame add 2 tbsp cooking oil to it and let it heat up. When it gets hot, we will put our curd kebabs in it, when they will be golden fried from one side, then gently turn them over and make them golden from the other side too. Will keep the flame. Medium.
Step 6

Now when they are well golden fried from both sides, take them out on kitchen paper, By doing this their extra oil will come out. Put chopped coriander over the kebab and add a little chaat masala as per taste. Our Dahi Ke Kabab Recipe is ready, served hot with green chutney and tomato ketchup.

Tips And Notes

1 – If possible, tie the curd in a cloth one night before and keep it for water to drain. It is very important to drain the water completely from the curd, otherwise is a problem in binding.
2 – Curd should always be fresh and curd should not be sour, also keep in mind that if the curd is sour then the test will not come in the kebab.
3 – If possible use homemade curd and paneer as homemade paneer is full of quality which creates a better taste in our recipe.
4 – This recipe is very delicate, so choose the spices very carefully in it, even a little imbalance of spices spoils the recipe completely.

Faq

Q: Kebab is the recipe of which country?
Ans: This is a favorite recipe of the Nawabs of Lucknow. Dahi Kebab is a quintessentially Indian dish.
Q: What is the most popular kebab?
Ans: Many types of Kebabs are available in the market like SeeK Kebab, Tawa Kebab, Reshmi Kebab, Green Kebab, etc. But the most popular Kebab available in the market is Seek Kebab, which is usually available easily and quickly.
Q: Where to get the best kebabs?
Ans: Tunde Kebabs of Lucknow city are very famous Kebabs in India. These Kebabs are very tasty and flavourful. Haji Rais, the owner of Tunde Kebabs has passed away.

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In Conclusion

Welcome to the Khana Khilana recipe Blog. Today we have told you about Dahi Ke Kabab Recipe. We told you that after taking out the curd water, add grated paneer, chopped green chilies, chopped green coriander, chopped ginger, cumin powder, garam masala, Rosted besen, salt, and cashews, and make a mixture, This mixer is made into balls and flattened and coating in breadcrumbs and keeping it in the fridge for an hour, becomes golden shallow. Fry is done on both sides and served with coriander mint green chutney tomato ketchup and raw onions. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Dahi Ke Kabab / Nutrition Value

Amount Per Serving 200 gm (one)
Calories➡ 334 kcal
Fat➡ 15.8 gm
Carbs➡ 36 gm
Protein➡ 12 gm

Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.