Dahi ke Kabab
Hung curd is basically just yogurt drained of all its water and is very easy to make at home. It can be used in a verity of things but here I have used them to make Hung curd kababs using dried nuts.
So here goes the recipe...
Ingredients:
1 cup Hung Curd made with hanging normal plain curd in a cotton cloth for about 4-5 hours. This removes its water and makes the curd extra thick.
1/2 Tsp Garam Masala
1/4 Tsp Salt
1/2 Tsp Red Chili Powder
1/4 Cup Gram Flour That is used to bind & hold the cutlet
4 pcs Pistachio Sliced
4 pcs Cashew Nuts Sliced
4 pcs Almonds Sliced
3 pcs Green Chili Finely chopped
1 Tsp Ginger paste
3 Tbsp Coriander Leaves Cilantro, Chopped
2 Tbsp Paneer Mashed into small pieces
2 Cup Oil or enough for frying( I pan fried so used little oil)
Method:
1. First of all, roast the Gram Flour. You can also use roasted Chana or roasted Gram lentil.
2. Heat a pan on medium flame and add the gram flour. Roast it on medium flame until it achieves light golden brown color.
3. After 2 minutes of roasting, It should have got light golden brown in color. Switch off the stove
4. Take Hung Curd/Dahi in a big bowl. Add Gram flour and mix well.
5. Once done, add Red Chili Powder, Garam Masala, Salt and Mix well again.
6. For filling, mix Cottage Cheese, Coriander Leaves, Ginger, Green Chilies, Pistachio, Cashew, Almond and Salt in a bowl. Filling mixture is ready.
7. One can grease hand to handle the sticky dahi mixture. Flatten it on your palm.
Pick up some portion of filling and place it at the center and shape like a kabab
8. Follow the same process and make rest of the Kababs.
9. Add Oil in a pan and heat it on medium flame.
10. After 1 minute of heating, add Kababs carefully in the Oil. Fry Them on medium flame until they turn golden brown in color.
11. After 1 minute, flip them and cook again from the other side. Cook until they achieve golden color from both the sides.
12. Once they are ready, take them out from the Oil and drain them on an absorbent paper.
Delicious Dahi Kabab are ready to serve! Serve hot with green mint chutney or ketchup.
 |
| Dahi ke Kabab |
So here goes the recipe...
Ingredients:
1 cup Hung Curd made with hanging normal plain curd in a cotton cloth for about 4-5 hours. This removes its water and makes the curd extra thick.
1/2 Tsp Garam Masala
1/4 Tsp Salt
1/2 Tsp Red Chili Powder
1/4 Cup Gram Flour That is used to bind & hold the cutlet
4 pcs Pistachio Sliced
4 pcs Cashew Nuts Sliced
4 pcs Almonds Sliced
3 pcs Green Chili Finely chopped
1 Tsp Ginger paste
3 Tbsp Coriander Leaves Cilantro, Chopped
2 Tbsp Paneer Mashed into small pieces
2 Cup Oil or enough for frying( I pan fried so used little oil)
Method:
1. First of all, roast the Gram Flour. You can also use roasted Chana or roasted Gram lentil.
2. Heat a pan on medium flame and add the gram flour. Roast it on medium flame until it achieves light golden brown color.
3. After 2 minutes of roasting, It should have got light golden brown in color. Switch off the stove
4. Take Hung Curd/Dahi in a big bowl. Add Gram flour and mix well.
5. Once done, add Red Chili Powder, Garam Masala, Salt and Mix well again.
6. For filling, mix Cottage Cheese, Coriander Leaves, Ginger, Green Chilies, Pistachio, Cashew, Almond and Salt in a bowl. Filling mixture is ready.
7. One can grease hand to handle the sticky dahi mixture. Flatten it on your palm.
Pick up some portion of filling and place it at the center and shape like a kabab
8. Follow the same process and make rest of the Kababs.
9. Add Oil in a pan and heat it on medium flame.
10. After 1 minute of heating, add Kababs carefully in the Oil. Fry Them on medium flame until they turn golden brown in color.
11. After 1 minute, flip them and cook again from the other side. Cook until they achieve golden color from both the sides.
12. Once they are ready, take them out from the Oil and drain them on an absorbent paper.
Delicious Dahi Kabab are ready to serve! Serve hot with green mint chutney or ketchup.
 |
| Dahi ke Kabab |
