Saturday, 5 November 2016


Easy Dahi Kabab Recipe

Easy Dahi Kabab recipe
Dahi Kabab

Hung curd forms the main ingredient for this recipe. Dahi Kabab is very creamy and soft kebab. You need little patience to make this recipe which honestly I don't have. But after making these kebabs I not only got appreciation from my family members but I myself liked them a lot so I decided to share this recipe with you all. Dahi Kabab is different from all other Kabab because it is soft and creamy with mild crunch of onion. 

Lets start
Preparation time 10 minutes
Cooking time 15 minutes

Hung curd 1/2 cup
Grated paneer( Indian cottage cheese) 1 1/4 cups
Now I would like mention here that if you don't have paneer then you can use boiled potato. So if you are using boiled potato you need 2 medium size boiled and mashed potato.
Onion fried 1/2 cup
Coriander leaves (chopped) 2 tablespoon
Chilli powder 1 teaspoon
Garam masala 1 teaspoon
Green chillies 1 to 2 ( finely chopped)
Bread crumbs 4 table spoon( keep aside 1 tablespoon of bread crumbs for rolling)
Vegetable oil for frying


Take a large bowl and combine all the ingredients together.Mix well. 
Now divide the mixture in 8 equal portions. 
Dampen your hands, take a portion of the mixture, roll and shape into a kabab.
Roll each kabab in bread crumbs. Prepare the other Kabab in the same way. 
Heat oil in a deep nonstick kadhai and fry the kebab's carefully. 
Drain on absorbent paper. 
Serve Dahi Kabab hot with coriander or mint chutney.