Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife

On a recent trip to Delhi, I was served these really delish Dahi ke kebabs (kebabs made from hung curd) and a reminder photograph on one of the food related facebook groups I am a part of gave me the nudge to try making these kebabs at home.

These kebabs are vegetarian kebabs and are made from mixing hung curd with onions, garlic, ginger and green chillies. Bread crumbs and roasted gram flour are used to bind the dough together. You could deep or shallow fry them and once eaten they melt in your mouth. It makes a great appetizer to serve at your dinner party.

Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife

Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife

The recipe used is inspired from here and here.

I would have posted these yesterday but a small incident in the family required my attention and I could only get to complete the post today. My cousin met with an accident and fortunately for us she came out of it without any major injuries. She did cut her head and had to get stitches, but it could have definitely been worse. I was supposed to meet her yesterday before the accident happened, but those plans did not work out since I got tied up with something else. But the thing that makes me wonder how unpredictable life is that though we don’t meet everyday, I had wanted to make plans with her yesterday. Recently she opened a clothes boutique and I thought I will go give her some company in her new store and texted her saying the same. She replied saying I could come anytime except around 1.30 when she had plans to go home and feed her son lunch. Those were her plans for the day. And that time frame is when the accident happened. In the morning nobody knew something like this would happen and probably if she had left the house one minute sooner or later, it would have been just another ordinary day. And like that there are so many ifs and buts in life but you realize that life is too short to not make the most of every moment possible.

Of course I keep saying it, and follow that philosophy for a day or two, before getting roped into the stresses of life and work and running a home based business.  Until something happens that makes me rethink my ways again.

Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife

And while I again attempt to make the most of my life, for now I will leave you with the recipe.

A note to keep in mind while making these kebabs, make sure when you make hung curd you let it hang in a muslin cloth in the refrigerator. If you let it hang outside in the summer months your curd will become too sour and spoil the taste of the kebabs. You can add the grated paneer (Indian cottage cheese) if you like but leaving it out will also work. Also, make sure you hang the curd preferably overnight or for 8-10 hours.

Dahi Kebabs (hung curd kebabs)
 
Author:
Recipe type: appetizer
Cuisine: Indian
Serves: 10-12 balls
Ingredients
  • 1 cup hung curd (yogurt)
  • 4 slices bread
  • 1.5 tbsp roasted gram flour
  • 1 tbsp oil, plus more for frying
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 small onions, finely chopped
  • 1 tsp roasted cumin powder
  • ½ tsp garam masala powder
  • ¼ cup fresh coriander/cilantro leaves
  • 1-2 tsp green chillies, finely chopped
  • ¼ cup grated indian cottage cheese (paneer) (optional)
  • salt and pepper, to taste
Instructions
  1. Hang the yogurt in a muslin cloth in the refrigerator. I find the best way to do is place a sieve over a bowl and on the sieve place the muslin cloth filled with the yogurt. Let hang overnight.
  2. Heat oil in a pan, and add the garlic, ginger and green chillies. Fry for a few seconds and then add the onions, and fry till translucent. Add the roasted cumin powder, garam masala and fresh coriander leaves and salt and pepper, to taste. remove from fire.
  3. Mix the onion mixture with the hung curd. Add grated paneer, if required.
  4. Add in the roasted gram flour and more than half the bread crumbs, reserving some of the crumbs for the outside coating.
  5. Shape the mixture into balls of desired side and roll them in the crumbs and place in a plate. You can refrigerate the shaped balls while the oil heats up for frying. My mom says refrigerating the shaped balls for half an hour results in crispier kebabs.
  6. Shallow fry the shaped balls in a non stick pan till golden in color. Remove and place them on a paper towel lined plate. Serve with ketchup or green chutney.

 

Dahi Ke kebabs (Hung Curd Kebabs) | The Novice Housewife

2 Thoughts on “GMT: Dahi Ke Kebab

  1. Looks tasty! Good to see you blog along with those delicious cakes you bake.
    Girish Joshi recently posted..Pooja and Sandip Wedding album | Wedding Photographer PuneMy Profile

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