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Dahi Ke Kabab

A vegetarian, gluten-free and melt-in-the-mouth Indian Kabab made from thick creamy yogurt, caramelized onions, cashewnuts and spices.
Prep Time 7 hours
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 8 Dahi Ke Kababs

Ingredients
  

For the Kababs :

  • 3/4 cup hung curd
  • 1 cup well crumbled paneer
  • 2 to 3 tbsp roasted chickpea flour besan
  • 1 tsp crushed fennel seeds
  • 1/3 cup finely chopped onions sautéed
  • 1/3 cup fine chopped toasted cashew nuts
  • 1/2 tsp grated ginger
  • 1 to 2 green chillies finely chopped
  • 3 cup finely chopped coriander leaves
  • 3/4 tsp garam masala
  • Salt to taste

For Dredging :

  • 1/2 cup fresh bread crumbs

For Frying :

  • Oil

Instructions
 

  • Start by draining the yogurt. Line a strainer with cheese cloth or muslin/ thin cotton towel/muslin cloth. Pour the yogurt in and let the whey drain out for anywhere between 5 to 8 hours depending how much whey is the yogurt. Refrigerate the “draining assembly” to prevent the yogurt turning sour.
  • Put the yogurt and the chickpea flour in a mixing bowl. Lightly whisk till smooth and creamy. Add the remaining ingredients and mix well by hand to a soft and moist dough. The dough should hold reasonably well when shaped. Add a little more chickpea flour if necessary. The chickpea flour is a just a binder here and you shouldn’t really be able to taste it in the dough.
  • Divide the dough into equal portions. Very lightly oil your palms and shape each portion into approximately 2 1/4-inch rounds that are about 1/2 –inch thick. Refrigerate the shaped dough for 30 to 60 minutes.
  • Heat enough oil in a pan for shallow frying. The oil should not be too hot or the Kababs will burn. If not hot enough they will be greasy. Take the dough out of the fridge and dredge them in the breadcrumbs. Fry them in hot oil turning them over so they’re crisp and golden brown on both sides. Remove and drain on paper towels.
  • Serve warm with spicy and sweet chutneys.