Dahi (curd) is the key ingredient to make this mouth-watering and aromatic Awadhi delicacy, Dahi Ka Kebab! Awadhi cuisine is from Lucknow, the capital of the state Uttar Pradesh in India. This cuisine is known for its varieties of kebabs and other delicacies!
Dahi Ka Kebab is crunchy on the outside wall and melt in your mouth, they’re simply delicious! This is our favorite recipe for tea and is very simple and prepared using the most common kitchen ingredients. It really needs thick hung curd, grated paneer, roasted chickpeas flour (besan), and bread crumbs used for binding these kebabs. I have added some grated parmesan cheese to give it a more creamy texture.
You can shallow fry, saute or deep fry these kebabs like you want. I am deep frying it to get a more crunchy texture from outside.
Dahi Ka Kebab
- 1 ½ hung curd (hung over night)
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp roasted cumin powder
- 2 tbsp onion (finely chopped)
- ½ ginger (peeled and chopped)
- 1 green chilli (finely chopped)
- 2 tbsp coriander roots (finely chopped)
- 2 tbsp brown onions (fried)
- ⅓ cup grated paneer
- 2 tbsp grated cheese
- 1 tbsp chickpeas flour
- 1 cup bread crumbs
- Oil to deep fry
- The most important thing to make dahi ke kebab is good hung curd,make sure your hung curd should hang overnight or at least 8 to 9 hours.You must check that all extra water has drained out from yogurt.
- Take a medium size bowl and add hung curd to it.Now put very finely chopped onion green, chilli, ginger,coriander roots, brown onions (fried onions), grated paneer and processed cheese to the hung curd and mix the spoon.
- Add salt (according to taste),grounded black pepper, roasted cumin powder and chickpeas flour to the kebab mixture.Give it a nice stir with the help of the spoon.
- Make sure that your kebab mixture doesn’t drop from the spoon,it should be that thick.This is the real test of the right consistency of dahi ke kebab.You can also add a little cornstarch if the mixture is not too thick .
- Meanwhile we will put a medium size pan with enough oil to fry kebabs on a gas stove at medium low flame.
- Spread evenly bread crumbs on a big round plate.Now make small uneven round balls from the curd mixture and drop on bread crumbs.Coat each ball nicely with bread crumbs and make round ball keeping between your both palms ,roll them very slightly and slowly to give a proper shape.
- Around 10 to 12 balls you can make from this mixture.
