Dahi ke Kebab/Yogurt fritters
Indian Kebabs have a lot of influence from the Mughlai cuisine. Kebabs are generally crisp and crunchy but this Kebab recipe is quite different having unique texture. Dahi ke Kebab are soft and creamy with the crunchy stuffing of nuts and dry fruits. This recipe is vegetarian preparation, interestingly made with hung curd (Dahi/Yogurt) as the main ingredient with crunchy nuts stuffing and exotic Indian spices. Serve hot and enjoy this unique appetizer with green chutney or tomato ketchup.
Step by Step Instructions with Photos
Outer Layer
- Lay a muslin cloth over a bowl and pour the yogurt into it. Pick up all the 4 edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture around 4-5 hours.
- Take hung yogurt in a bowl and add gram flour, corn flour, red chili powder, cardamom powder, cinnamon powder and clove powder, garam masala powder and salt and mix well into dough. You can refrigerate the dough if you dough is too sticky and difficult to make the balls.
Stuffing
- Finely chop the stuffing ingredients.
- In a bowl, add chopped cashew, pistachio, almond, raisin, ginger, green chili and coriander and mix well. Keep aside.
For the Kebab
- Divide into 8-10 equal portions and fill each portion with the prepared stuffing. Refrigerate the dough or kebab if too sticky to handle or for shaping.
- Roll lightly in corn flour and shape into one centimeter thick round kebab.
- Prepare the other kebabs in the same way.
- Deep fry in hot oil or shallow fry in a non-stick pan, till golden and crisp from both sides.
- Place on kitchen paper towel and serve hot with a Green Chutney or Tamarind Chutney.
Recipe Card
Dahi ke Kebab/Yogurt fritters
Description
Indian Kebabs have a lot of influence from the Mughlai cuisine. Dahi ke Kebab are soft and creamy with the crunchy stuffing of nuts and dry fruits.
Ingredients (Makes - 8-10 pieces)
Outer Layer
Stuffing
For the Kebab
Instructions
Outer Layer
-
Lay a muslin cloth over a bowl and pour the yogurt into it. Pick up all the 4 edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture around 4-5 hours.
-
Take hung yogurt in a bowl and add gram flour, corn flour, red chili powder, cardamom powder, cinnamon powder and clove powder, garam masala powder and salt and mix well into dough. You can refrigerate the dough if you dough is too sticky and difficult to make the balls.
Adjust the quantity of Gram flour/Besan, Cornflour and Paneer to make perfect consistency Kabab dough.
Stuffing
-
Finely chop the stuffing ingredients.
-
In a bowl, add chopped cashew, pistachio, almond, raisin, ginger, green chili and coriander and mix well. Keep aside.
For the Kebab
-
Divide into 8-10 equal portions and fill each portion with the prepared stuffing.
-
Roll lightly in corn flour and shape into one centimeter thick round kebab.
-
Prepare the other kebabs in the same way.
Refrigerate the dough or kebab if too sticky to handle or for shaping. -
Deep fry in hot oil or shallow fry in a non-stick pan, till golden and crisp from both sides.
Don’t turn the kebab too frequently while deep-frying or shallow frying, else Kebab will break. -
Place on kitchen paper towel and serve hot with a Green Chutney or Tamarind Chutney.
Note
- Don’t turn the kebab too frequently while deep-frying or shallow frying, else Kebab will break.
- Adjust the quantity of Gram flour/Besan, Cornflour and Paneer to make perfect consistency Kabab dough.
- Refrigerate the dough or kebab if too sticky to handle or for shaping.
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