Dahi Ke Kabab

 Dahi ke kabab is a classic Indian appetizer which can make you a star.

This is a nawabi dish that will impress any guest or friends that you have over. It is crispy on the outside and soft on the inside filled with cheese and masalas. The name makes the dish sound exotic and difficult to make but it is very simple. The tang of curd along with cheese makes the dish awesome.

I had this dish when I was in Delhi at Pindi Balluchi  at the Adventure Island in Rohini. My kids liked this dish very much. After that I made it many times for them; so I can’t wait to share this recipe with you.

Ingredients

800 gms hung curd

100 gms cheese grated (I used mozzarella)

1 green chilly finely chopped

2 tbsp roasted gram flour/ Besan

1 large pinch garam masala

4 tsp coriander leaves

2 tsp Chopped mint

20 grams chopped raisins (kismish)

2 tbsp fresh bread crumbs

2 tbsp cornflour

Salt to taste

Oil for frying

 

Procedure

For Hung Curd- Take the curd / yogurt/ dahi in a clean muslin cloth, Hang it overnight in a cool place to drain water from the curd.

Then roast the gram flour (besan). You can also use roasted channa or roasted Gram lentil powder instead of Gram flour. Heat the pan on medium flame & add the Gram flour. Roast it on medium flame until it gets light golden brown in color. It takes 2 minutes.

Now mix the hung curd, salt, garam masala, roasted besan, red chili powder, bread crumbs in a bowl. The dough will be very sticky. Now the curd mixture is ready. Now prepare the filling for the kabab.

For the filling -

Add the grated cheese, chopped coriander, chopped mint, chopped raisin, chopped green chili, pinch of garam masala, salt mix well .

Now dip your fingers in the corn flour & spread some flour on your left palm. Now take some curd mixture on your left hand and make a small one sided hole at the center. Now stuff it with grated cheese, mint, coriander, raisins in this hole.

Here I must say you need to have some patience to make this kabab as they need soft handling and might break easily.

Now again dip your fingers in the corn flour, close it while picking up the corners and pressing it down from center. Once it done, take a cup of fresh bread crumbs in a plate. Roll the kabab in corn flour and then bread crumbs. Give a nice coat of corn flour bread crumbs.

Follow the same pattern and make the rest of the kababs.

Now add oil in a pan and heat on a medium flame. Add the kababs to the oil, fry them on a medium flame. Cook on medium flame until the bottom is crispy and the kabab is firm.

Flip them carefully with a spatula.

Take them out from the oil.

Serve it hot along with onion rings and green chutney.

Notes

You can also use boiled potatoes or tofu instead of cheese.

I used a little bit of Kabab masala, if you want you can use a little bit but not a lot since the texture of the curd will get ruined.