Introduction:

 

The first time I tasted Dahi Ke Kabab was at a friend's wedding, and it was an unforgettable experience. I remember the crisp exterior giving way to a soft, creamy filling that melted in my mouth. It was a revelation—something so simple yet so full of flavor. I couldn't help but ask the chef for the recipe, eager to recreate that magic in my own kitchen. Little did I know that Dahi Ke Kabab would soon become a regular feature at my own dinner parties, impressing guests with its delicate texture and rich taste.

 

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Ingredients of Dahi Ke Kabab:

 

For Kebab Mixture:

• Paneer, grated: 150 gms
• Processed cheese, grated: 100 gms
• Salt: 1 tsp
• Cinnamon powder: a pinch
• Mace powder: a pinch
• Cloves powder: a pinch
• Saunf (fennel) powder: ½ tsp
• Green cardamom powder: 2 pinches
• Nutmeg powder: a pinch
• Hung curd: 250 gms
• Roasted chana dal powder: ¾ cup

For Shallow Frying Nuts:

• Oil: 1 tbsp
• Almonds: 6-8 pcs
• Cashew nuts: 6-8 pcs
• Raisins: 10-12 pcs

For Stuffing:

• Shallow-fried & chopped nuts
• Ginger, chopped: 1 tsp
• Green chilli, chopped: 1 tsp
• Coriander stems, chopped: 1 tsp
• Saunf (fennel) powder: ¼ tsp
• Black salt: ¼ tsp
• Kebab mixture: 2 tbsp
• Roasted chana dal powder: for coating

For Shallow Frying Kebabs:

• Oil for shallow frying

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Instructions of Dahi Ke Kabab:

 

Step 1: Preparing the Kebab Mixture

• Grating and Mashing: Grate paneer and cheese onto a plate. Use your palm to mash them together until the mixture becomes smooth and well-blended.
• Adding Spices: Add cinnamon powder, mace powder, cloves powder, saunf powder, green cardamom powder, nutmeg powder, and salt to the paneer and cheese mixture. Mix well to ensure even distribution of spices.
• Incorporating Chana Dal Powder: Gradually add roasted chana dal powder to the mixture. Knead until you form a soft, dough-like texture. This will make the kebabs tender and easy to shape.
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Step 2: Preparing the Stuffing

• Shallow Frying Nuts: Heat 1 tbsp oil in a pan. Shallow fry almonds, cashew nuts, and raisins until golden brown. Remove and drain excess oil.
• Chopping and Mixing: Finely chop the fried nuts and mix them with chopped ginger, green chilli, coriander stems, saunf powder, and black salt. This forms the stuffing for the kababs.
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Step 3: Assembling the Kebabs

• Shaping and Stuffing: Take a portion of the kebab mixture and flatten it in your palm. Place a small amount of the stuffing mixture in the center. Carefully fold the kebab mixture around the stuffing, ensuring it is fully enclosed. Shape into a smooth round or oval kebab.
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Step 4: Coating the Kebabs

• Coating: Roll the shaped kebabs in roasted chana dal powder to give them a light, crispy coating.

Step 5: Cooking the Kebabs

• Shallow Frying: Heat oil in a pan for shallow frying. Once hot, gently place the stuffed kababs into the pan. Fry on medium heat until golden brown and crisp on all sides, flipping carefully for even cooking.
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Step 6: Serving

• Serving: Serve the hot Dahi Ke Kababs with mint chutney or your preferred dip. Enjoy the creamy texture and flavorful nutty stuffing as a snack or appetizer.
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About the Recipe:

 

Dahi Ke Kabab is a delightful North Indian dish that perfectly balances flavors and textures. Made with hung curd, paneer, and a few spices, these kababs are crispy on the outside and soft and creamy on the inside. What makes this recipe truly special is its versatility. It can be served as a snack, appetizer, or even as part of a main course. The tangy taste of the curd combined with the mildness of the paneer creates a harmonious blend of flavors that’s sure to be a hit at any gathering.

 

Cooking Tips:

1. Hung Curd Consistency: Ensure that the curd is properly hung and has a thick consistency. This is crucial for the kababs to hold their shape during frying.

2. Binding Agent: If your mixture feels too soft or watery, you can add a little more gram flour or bread crumbs to achieve the right consistency.

3. Frying Temperature: Fry the kababs on medium heat. If the oil is too hot, the kababs may brown too quickly on the outside while remaining undercooked inside.

4. Shaping the Kababs: Wet your hands slightly before shaping the kababs to prevent the mixture from sticking to your fingers.

 

Pairing Guide:

 

Dahi Ke Kabab pairs beautifully with a variety of chutneys. A tangy mint-coriander chutney or a sweet tamarind chutney are classic choices that complement the kabab’s flavors. For a more filling meal, serve them alongside a light salad or a bowl of warm, mildly spiced soup. A chilled glass of buttermilk or a lightly spiced lemonade makes for a refreshing drink to balance the richness of the kababs.

 

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Frequently Asked Questions:

 

1. What is Dahi Ke Kabab?

   • Dahi Ke Kabab is a popular North Indian snack made with hung curd, paneer, and spices. It’s known for its crispy exterior and soft, creamy interior.

2. Can I bake Dahi Ke Kabab instead of frying them?

   • Yes, Dahi Ke Kabab can be baked at 180°C for about 15-20 minutes or until golden brown. Brush them with a little oil before baking for a crispy finish.

3. What should I do if my kabab mixture is too soft?

   • If the mixture is too soft, add some more gram flour or bread crumbs to absorb the excess moisture and help bind the ingredients together.

4. How long can I store Dahi Ke Kabab?

   • You can store the prepared kabab mixture in the refrigerator for up to 24 hours before frying. Once fried, they are best consumed fresh but can be stored in the fridge for a day and reheated.

5. Can I make Dahi Ke Kabab without paneer?

   • Paneer adds a nice texture and richness to the kababs, but you can substitute it with mashed potatoes or tofu for a different taste and texture.

6. Is Dahi Ke Kabab gluten-free?

   • The traditional recipe includes gram flour, which is gluten-free. However, ensure that any additional binding agents or bread crumbs used are also gluten-free.

7. What can I serve with Dahi Ke Kabab?

   • Dahi Ke Kabab pairs well with green chutney, tamarind chutney, or a light yogurt dip. It can also be served with a side of salad or soup.

8. Can I prepare Dahi Ke Kabab in advance?

   • Yes, you can prepare the kabab mixture a day in advance and store it in the fridge. Fry them just before serving for the best taste and texture.

9. What oil is best for frying Dahi Ke Kabab?

   • Use a neutral oil with a high smoke point, such as sunflower or canola oil, for frying Dahi Ke Kabab.

10. How do I ensure the kababs don’t break while frying?

    • Make sure the curd is properly hung, and the mixture is not too wet. Frying on medium heat also helps maintain the kabab’s structure.