Meal Prep · North Indian
Dahi Ke Kebab
Creamy, melt-in-your-mouth yogurt patties, a delightful vegetarian starter from North India.
Ingredients
Tap to check offMethod
Step-by-step- To make hung curd, tie the yogurt in a muslin cloth and hang it over a bowl for 6-8 hours or overnight in the refrigerator, until all the whey has drained and you have a thick, creamy curd.
- In a large bowl, combine the hung curd, grated paneer (if using), roasted besan/breadcrumbs, finely chopped onion, ginger, green chili, coriander leaves, roasted cumin powder, garam masala, red chili powder (if using), and salt.
- Mix everything gently but thoroughly to form a soft dough-like mixture. Do not overmix.
- Divide the mixture into small, equal portions and gently shape them into flat, round patties or oval kebabs. If the mixture feels too sticky, you can chill it for 15-20 minutes or add a little more besan.
- Heat oil in a non-stick pan over medium heat for shallow frying. The oil should be hot but not smoking.
- Carefully place the kebabs in the hot oil, ensuring not to overcrowd the pan. Fry them until golden brown and crisp on both sides, typically 2-3 minutes per side.
- Remove the fried kebabs with a slotted spoon and place them on absorbent paper to drain excess oil.
- Serve hot with mint chutney, tamarind chutney, or a sprinkle of chaat masala.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store cooked Dahi Ke Kebab in an airtight container. They are best consumed fresh, as the texture can soften over time.
Freezer Not recommended
Freezing cooked Dahi Ke Kebab is not recommended as the delicate texture of the yogurt can change significantly upon thawing, making them watery or grainy.
Reheat Stovetop/Air Fryer
Reheat in a pan on medium heat until warm and slightly crisp, or in an air fryer at 180°C (350°F) for 3-5 minutes for best results. Avoid microwave reheating as it can make them soggy.
Chef’s Corner
- **Perfect Hung Curd**: Ensure your hung curd is very thick and has no excess moisture. This is crucial for the kebabs to hold their shape and not absorb too much oil.
- **Binding Agent**: Lightly roasting the besan (gram flour) before adding it to the mixture enhances its flavor and helps absorb moisture better, preventing the kebabs from breaking.
- **Gentle Handling**: Dahi Ke Kebabs are delicate. Handle them gently while shaping and frying to prevent them from falling apart.
- **Temperature Control**: Fry on medium heat. If the oil is too hot, the kebabs will brown quickly on the outside but remain raw inside. If it’s too cold, they will absorb too much oil.
