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      Dahi ke Kebab

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      Time20 Min
      DifficultyIntermediate
      Serves3

      Dahi ke kebab (‘curd kebab’) is a popular vegetarian appetizer prepared for special occasions. The crunch of the patties on the outside combined with the softness of the stuffing in the dough is what makes it so delicious – thus making them melt in your mouth. Most dahi ke kebab recipes use besan flour, paneer, hung curd, and spices for the ingredients. The recipe originated from the Awadhi cuisin ... e in Lucknow, Maharashtra. These kebabs are basically deep-fried vegetable patties stuffed into burgers, sandwiches, etc. Sometimes they are even eaten on their own! Vegetarian kebabs are a hit among families because of how simple and easy they are to prepare. Aromatic spices like cinnamon and cloves elevate the taste of the kebabs and you can use mashed potatoes or drained bread crumbs for making the dough binding. To add flavour to these kebabs, mix chopped dried fruits and nuts. Drain out the whey using a cheesecloth for the yoghurt and refrigerate before making the kebabs. This will prevent it from getting spoilt and make the curd easier to digest. You can add sweet corn kernels for the kebab patty. After deep-frying it in cooking oil, let it cool and serve it with a lip-smacking dip such as pudina chutney and tomato sauce. Ideally, you can use our Dahi ke kebab recipe as a party appetizer. But if you’re planning to incorporate it for the main course, you can combine it with rotis, salad bowls, and other Indian flatbreads. Crumbled paneer is required for following along our Dahi ke kebab recipe but if you’re lactose intolerant or don’t have it in your hands, you can make these kebabs using tofu and soy curd instead.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre249 Cal249 Cal249 Cal249 Cal
      • 14gProtein
      • 14gFat
      • 16gCarbs
      • 1gFibre

      Ingredients

      Dry Grocery

      Gram Flour/besan

      Gram Flour/besan

      1 tablespoon

      Refined Oil

      Refined Oil

      3 teaspoons

      Cardamom Powder

      Cardamom Powder

      1 teaspoon

      Salt

      Salt

      1 teaspoon

      Raisins

      Raisins

      10 units

      Dairy

      Paneer

      Paneer

      150 g

      Curd

      Curd

      250 g

      Fruits & Vegetables

      Ginger

      Ginger

      1 tablespoon

      Coriander W/o Roots

      Coriander W/o Roots

      4 g

      Other

      Green Chillies

      Green Chillies

      2 units

      Directions
      1
      Fine chop the green chilli, coriander leaves, ginger, raisin and set aside. Put the yogurt in a fine strainer and let it strain for at least 30 minutes to release its excess water. Grate the paneer and set aside.
      2
      Meanwhile, dry roast the besan on a slow flame. As it turns into golden color, turn off the flame and set aside to cool down. Take a mixing bowl, add strained curd, grated paneer, green chilli, ginger, coriander leaves, green cardamom powder, salt, roasted besan and add half of the raisins.
      3
      Mix it well, keep this mixture in a fridge for 15 -20 minutes to rest.
      4
      As the mixture is set, divide the mixture into equal portions, roll it with your hand, make a pocket and stuff the chopped raisin in the center. Roll again and make a patty.
      5
      Heat a non stick pan, grease it with little oil. Sear the patty till golden brown on both sides. it will take 7-8 min.
      6
      Serve hot with green chutney.

      Success!

      We hope you had fun making it! Enjoy the meal.

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