Dahi kebab is a crispy, soft and tasty kebabs made with dahi or curd. Here the dahi used is hung curd. When it comes to vegetarian food, Dahi kebabs are quite common kebabs.
Dahi ke kebabs are mostly paired with a chutney like tomato chutney, or mint chutney, or green chutney. Some people prefer ketchup with dahi kebabs. They can be a great snack or even starters with dinner.
Per piece of Dahi kebab consist of 100 Calories:
- Fat 7 g
- Saturated Fat 1 g
- Cholesterol 7 mg
- Sodium 228 mg
- Potassium 135 mg
- Carbohydrates 6 g
- Sugar 3 g
- Protein 3 g
Prepare time: 15-20 min
Cook: 15 min
Ready in: 35 min
Ingredients:
For Filling
- 1 ½ tbsp Ghee
- ½ cup Cashew nut
- ⅓ cup fried Onion, chopped
- 1 tsp fennel seeds, crushed
- 2 green chilli, chopped
- ¼ cup Coriander leaves, chopped
- Salt to taste
- ½ tsp Red chilli powder
- ½ tsp Roasted Cumin powder
- 2 tbsp Hung curd
For Dahi Kebab
- 2 cups Hung curd
- Salt to taste
- ½ tsp Black pepper, crushed
- ⅓ cup fresh Bread crumb
- ½ tsp Nutmeg, grated
- ¼ cup Roasted Gram flour
For Coating
- 2 cup fresh Bread crumb
- ⅓ cup Poha, crushed
- Oil for shallow fry
- Tomato Chutney
- 4-5 Tomato, cut into halved
- ½ inch Ginger, peeled, slice
- 2 Green chili
- 8-10 Cashewnut
- Salt to taste
- ½ tsp Red chili powder
- 1 tbsp Jaggery
- Oil – 1 tbsp
- 1 tsp Lemon juice
Preparation
For Filling
- Take a pan, and add ghee, cashew nuts. Roast them until golden brown in colour.
- Transfer it to a plate, chop, and keep it aside.
- In a bowl, add fried Onion, roasted chopped cashew nut, fennel seeds, chopped green chilli, coriander leaves, salt to taste, roasted cumin powder, red chilli powder. Mix it really well.
- Now, add a little hung curd and mix everything properly.
- Keep it aside for future use.
For Coating
- In a large bowl, add crushed poha and fresh bread crumbs, and then mix well.
For Tomato Chutney
- Take a grinder jar, and add halved tomatoes, ginger, green chilli, cashew nut, red chilli powder, salt to taste, jaggery, oil, and lemon juice grind it into a smooth paste.
- Pour it into a bowl.
For Dahi Kebab
- Take a large bowl, and add salt to taste, black pepper powder, fresh bread crumbs, grated nutmeg, and roasted gram flour. Mix everything properly.
- Take a small part of Dahi kebab and add the filling, and seal it nicely to make a round ball. Coat it with the bread crumb mixture.
- Keep in the refrigerator for about 5 minutes so that it stays in shape.
- Heat oil in a kadhai, fry the Dahi kebab on medium flame until nice golden in colour and crispy in texture from all sides.
- Remove Dahi Kebab on an absorbent paper to remove an excess amount of oil
Serve hot with tomato chutney. You can also serve the salad alongside it, and it gives a nice plating as well as taste.