Sunday, February 7, 2016

Dahi Kebab | Yogurt Kebab

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Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

Dahi  kebab… sounds interesting, doesn’t it? That’s the very reason I ordered it in a food court and I was pleasantly surprised. It actually tasted delicious. And as though fate meant for me to make it, the recipe was showed on TV before I could even google it. It is so simple to make, and it is crowd pleaser. Most people I’ve served it to, haven’t heard of it and eat it out of intrigue. But there is no stopping after one, believe me. It even turned a “dahi hater” around.


Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

It actually tastes a lot like paneer, but it is creamier and has that tang of dahi. It is pan fried, so up goes the healthiness factor.

You can add spice powders like cinnamon, cardamom, clove etc and zing it up. I preferred to keep it as simple as possible to let the dahi shine through.

You can either buy already hung curd or make it yourself. I made it myself. Hung curd is just regular yogurt with all the whey drained out. To make it at home, tie the yogurt into a muslin cloth and leave it hanging for 6-8 hours. I left it overnight in the fridge.

Step by Step Instructions:


Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

1) Mix all the ingredients well.

Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

2) Heat a nonstick pan and oil it.
3) With the help of 2 spoons, spoon on the mixture on the pan with  at least ½ inch space between 2 kebabs.
4) Spoon 1 tsp of oil over each kebab and cook on medium flame.
5) Flip them carefully after the first side has browned.




6) Allow the second side to brown, then remove from the pan.
7) Serve hot with mint coriander chutney or just good old ketchup



Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks

Dahi Kebab | Yogurt Kebab


Pan fried Kebabs made with thick yogurt and chickpea flour.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              20-25






Ingredients:


400 gms or 2.5 cups of Hung curd (1 litre of yogurt yielded me with 400 gms of hung curd)
6 Tbsp Besan/Chickpea flour
2 Tbsp finely chopped Coriander leaves
1-2 finely chopped Green Chillies (or 1 tsp of Chilli Flakes)
2 Tbsp chopped Nuts like almonds, pistachios, cashews (Optional)
Salt
Oil for frying

Method:


Mix all the ingredients well.
Heat a nonstick pan and oil it.
With the help of 2 spoons, spoon on the mixture on the pan with  at least ½ inch space between 2 kebabs.
Spoon 1 tsp of oil over each kebab and cook on medium flame.
Flip them carefully after the first side has browned.
Allow the second side to brown, then remove from the pan.
Serve hot with mint coriander chutney or just good old ketchup


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