Dahi Ke Kabab is a popular Vegetarian Kabab preparation stated to have origin from the cuisine of lands of Nawabs-Awadh.
I came across this recipe in the cookbook –Cooking Delights of Maharajas, authored by Digvijay Singh, the former ruler of Sailana-a small princely state in Madhya Pradesh. This dish truly bears a signature of royal kitchen. This dish signifies one of the significant traits of royal cooking-subtlety.
Dahi Ke Kabab is crisp outside with softer inside Kabab and has a melt in the mouth feel. While making Kababs may not seem like demanding a significant effort but making the Kababs with right texture and taste is an art and Dahi Ke Kabab is one of the most difficult form of Kababs.
One of the most challenging aspect of making this Kabab is determining the right amount of binding agent- gram flour or corn flour. An obvious form of mistake that one tends to commit is adding more than required quantity of binding agent which leaves a very unpalatable powdery after taste on your taste buds. On the contrary, adding less quantity of gram flour will make shaping and handling the Kababs difficult.
After several attempts, I have been able to identify right amount of roasted Gram flour required for making Kababs-with correct texture while retaining its melt-in-the-mouth feel.
Dahi Ke Kabab can be relished with Dahi Pudina Chutney , Tamarind Chutney or tomato ketchup. Make these delicious and melt-in-the-mouth Dahi Ke Kababs and share your feedback with us in comments section below.
Prep time:
Cook time:
Total time:
Serves: 10-12
- 350 gms Hung Curd (Tie 800 gms Curd in a muslin cloth and leave it suspended overnight in a refrigerator. )
- ¼th Cup=50 gms Khoa/Mawa
- 2-3 tbsp roasted Gram Flour
- 1 Cup Bread Crumbs
- Cooking Oil
- 1 small=50 gms Onions-finely chopped
- 2 Green Chilies-finely chopped
- ¼th-tsp Turmeric Powder
- ½-tsp Kashmiri Red Chili Powder
- 1-tsp Garam Masala Powder
- 2-tbsp fresh Coriander Leaves-finely chopped
- ¼th-tsp Chat Masala
- ¼th-tsp dried fenugreek leaves-roasted and crushed
- Salt
- Let's now make a mixture for Kababs. Take a large bowl and add Hung Curd. You can also buy Hung Curd from a dairy shop. It is also known as Chakka. Gently Press
- Add Khoa/Mawa. Crumble with your palms. If it is a store-bought Khoa, then you may have to grate it. This Kabab is soft in texture hence we add some Khoa to provide some richness.You can also add ¼th Cup Paneer instead of Khoa.
- Now add chopped Onions. Add chopped Chilies, Coriander Leaves, Turmeric Powder, Garam Masala Powder, Red Chili Powder, Chat Masala Powder and roasted and crushed Fenugreek leaves. Add Salt to taste. You can also add cardamom powder or nutmeg powder for some pleasing aroma and sweet taste.
- Add roasted Gram Flour. You can also add Corn flour instead of Gram Flour. Gently mix. Add some more Gram flour if required. Kabab mixture is now ready. I have used 2½ tbsp Gram flour for making this mixture.
- Take a small portion of batter and shape it into tikkis. Coat well in breadcrumbs and fry. Heat 4-5 tbsp Cooking Oil in a Pan. Put Kababs in Pan and fry on low
- heat.
- Fry until Kababs become crisp brown in color. Change sides of Kabab. As you can see this first one has become little more brown while the
- second one is perfect golden brown. After 1-2 mins, remove from pan.
- Similarly, fry all the Kababs. You can give it a round shape and deep
- fry the Kababs.
- In these measurements, we can make 10-12 Kababs. Let's serve
- Kababs.
Click to watch recipe video
Very good and clearly understood recipes
Thank you