Dahi ke Kebab

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.