Dahi kabab is an appetiser/snack recipe from North Indian Punjabi cuisine. Mostly served in Punjabi weddings as a party snack and make a perfect appetizer for a dinner party. Kababs is a smoky and spicy dish from the Middle East. Traditionally, meat is the main ingredient of kababs. But, different variations of this dish has rocked the food world. So sharing with you an easy fail-proof recipe of this veg kebab, a great vegetarian snack option that you can prepare on festivals and special occasions. You can pan fry them or deep fry as per your preference but any which way dahi kabab taste delicious!
What this Dahi Kabab is:
Vegetarian kebab Melt in the mouth soft inside crispy outside Made with a base of hung curd/dahi or greek yogurt and spices Can be pan-fried or deep-fried
This dahi kabab is the most favourite Indian party appetizer recipe at our home. A mix of hung curd, paneer, cheese, and spices results in soft kebabs which are utterly delicious. Of late, I am experimenting with quite a few curd recipes. I find hung curd is a great base for sandwich fillings, dips, and so many interesting desserts. Some of these snack recipes I have already posted like Dahi ke sholey, Dahi ke sandwich/curd sandwich.
Ingredients
Hung curd: 800gm greek yogurt is strained in cheesecloth and sieve to remove the whey. The resulting hung curd also known as chakka is used in making dahi ke kabab. This gives 60-70gm hung curd. Indian cottage cheese/ grated paneer: Preferably use homemade Indian cottage cheese to make them soft and melt in the mouth. Cheese: Use processed cheese or cheddar cheese. Gram flour/ roasted besan: For providing binding to the kebab. Make sure to roast it to get rid of the raw taste. Spices and seasonings: Salt, red chilli flakes. Fresh herbs and extras: Coriander leaves, green chillies, ginger Breadcrumbs (to coat the kababs) Oil to deep fry or shallow fry
How to Make Dahi Kabab
For making dahi ke kabab first hung curd is mixed with spices, paneer, roasted besan ( gram flour). Then this mixture is shaped into a flat patty or balls depending upon you are planning to deep fry them or pan fry them. Next, you need to heat oil to either deep fry these kebabs or pan fry them. I make both types of dahi kebab. I also Air-fried dahi kebab which is a super healthy method to make kebabs.
Step by Step Recipe Video
Recipe Notes and Tips to make Best Dahi ke Kabab
The Dahi Kabab recipe is very simple, but at the same time to make it perfect you need to take care of a few things. Now, I am not trying to say that I am a Kebab expert here, but suffice to say I have learned from my mistakes. I am sharing with you tips and points here to make these perfect dahi ke kabab. Preferably use fresh homemade curd to prepare hung curd. Store-bought curd is also fine, just make sure it is fresh. Don’t use sour curd. It may result in a sour taste in kabab. Squeeze out extra water from curd fully while preparing hung curd, lesser the water content better will be the taste of dahi ke kababs. Less water content results in better dahi kababs. Also, dahi Kababs will soak less oil. Paneer and cheese help to make soft melt in mouth dahi kababs. So, do not skip these. Use only roasted besan to avoid the raw pasty taste. Coat the kebabs with bread crumbs before frying them. This will prevent the kebabs from breaking and add a delicious crunch. Making a Veg kabab recipe is slightly tricky because too little binding agent breaks the kabab easily. Too much of it turns the soft texture or pasty taste. Use roasted gram flour/besan to bind them which is traditionally used in making these kebabs. You can Prep the ingredients beforehand, prepare dahi kababs and freeze them.
Variation Of Dahi Kabab
Just like any other recipes you can make variation of this dahi kababs as well. The other day I shared Dahi kabab recipe in my Instagram reels. I skipped gram flour and cheese completely. Another change I did was in the final coating along with bread crumbs I added sesame seeds and that made it even more crispy. I also tried changing the shape. Rather than making balls I flattened them and made tikki shaped dahi kabab.
Can I Make Them Ahead?
Yes you can make these dahi ke kabab ahead of time. But you must take care to freeze them immediately after shaping them. When you are ready to eat take them out of freezer and put straight away into deep fryer or heated oil which is ready for deep frying.
What To Serve with Dahi Kabab?
You can enjoy these Kabab with Green chutney, coconut chutney. For an unconventional choice you can serve these kabab with guacamole as well.
Storing Leftovers
Usually there are no leftovers because you can’t stop eating them. In case you make some extra and have leftover kababs you can store them in fridge for 1-2 days and reheat in air fryer or pre-heated oven.
More Vegetarian Kabab Recipes You can try
Rajma galouti Kabab Hara Chana Kabab Dahi Paneer Veg seekh Kabab Vegetarian Seekh kabab Raw Papaya Kebab
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
📖 Recipe
