Dahi kabab

Dahi kebabs or Dahi ke kebab are a popular vegetarian snack option to prepare on special occasions or festivals. Made with spiced yogurt mixed with besan. paneer and a host of spices, these simply melt in your mouth. it is Loved by many for their soft mouth melting interior texture while they are crisp from outside, dahi kebabs are quite rich in taste and made for a perfect appetizer for a dinner party.

 PREP TIME:             10 MINUTES

 COOK TIME:25 MINUTES
 TOTAL TIME: 35 MINUTES 

 SERVINGS:               2
 AUTHOR:CUISINE CULTURE

 COURSE:evening snack
 KEYWORD: Dahi kabab

Ingredients

For filling
1 1/2 tbsp ghee
1/2 cup cashew
1/3 cup fried onion
1 tbsp fennel seeds, crushed
 2 green chili, chopped
1/4 cup coriander leaves chopped
salt to taste
1/2 tbsp red chili powder
1/2 tbsp roasted cumin powder
1 tbsp hung curd

For Dahi kabab

2 cups hung curd
salt to taste
1/2 tbsp black pepper powder
1/2 cup fresh breadcrumbs
1/2 tbsp nutmeg, grated
1/4 cup roasted gram flour

for coating
2 cup fresh bread crumbs
1/3 cup poha, crushed(optional)
oil for frying

Tamarind chutney
4-5 roughly chopped tomatoes
1/2 inch ginger, peeled and sliced
2 green chili
8-10 cashew
salt to taste
1/2 tbsp red chili powder
1 tbsp jaggery
1 tbsp oil
1 tbsp lemon juice

Instruction

For filling
1-In a pan add ghee, cashew, and roast them until golden in color

2-Transfer it into a plate, chop it and keep it aside

3-In a mixing bowl, add roasted chopped cashew, fried onion, fennel seeds, chopped green chili, coriander leaves, salt to taste, red chili powder, roasted cumin powder, and mix it well

4-Add a little hung curd and mix everything well .keep it aside for next use.

For Dahi kabab

1 - In a large bowl, add salt to taste, black, pepper powder, fresh breadcrumbs, grated nutmeg, and roasted gram flour, mix everything well.

2 - Take a small portion of dahi and stuff the filling and seal it properly to make a round ball.use water on palms to avoid sticking and get it done properly.

3 - Coat it with the breadcrumb mixture. make the rest of it with the remaining filling as same.

4 - Keep it in the fridge for 5 minutes so that it holds its shape.

5 - Heat oil in a kadhai, fry the Dahi kabab on medium flame until nice golden in color and crisp from all the sides.

6 - Remove on an absorbent paper to remove the excess amount of oil.

7 - Serve hot with tomato chutney.

For coating.

In a bowl, add fresh breadcrumb and crushed poha.mix well.

For tomato chutney

1 -In a grinder jar, add tomatoes, ginger, green chili, cashew nut, salt to taste, red chili powder, jaggery, oil, and lemon juice.
2 -grind it into a smooth paste and transfer it into a serving bowl

Note

1 - Instead of filling the kababs, you can also mix the filling into kababs mix and mix both together and shape into kabab.

2 - To make hung curd, put the strainer into a large deep bowl then line a muslin cloth on strainer.pour the fresh curd into it .bring all the four edges of muslin cloth together and tie .now keep this setup into the fridge for 4-5 hours or for overnight.and you will get creamy hung curd.

3 - With one kg curd, you will be able to make 7-8 medium-sized kabab

Below is the photo of hung curd.this is how it should be