Dahi Ke Kabab Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, cooking classes in Delhi, Dip, Easy Recipes, Indian Snacks, Recipes, snacks, Veg Delicacy

Dahi Ke Kabab:

Cuisine: Indian Snacks
Serves: 2pax

INGREDIENTS:

  • Hung Yogurt 200gms (Hang the Yogurt 400gms in a Muslin cloth or strainer for 6hours)
  • Paneer/Cottage Cheese 100gms
  • Onion Medium 1pc
  • Green chilly 1pc
  • Coriander chopped 1tsp
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Bread Slice 8pcs
  • Vegetable Oil for frying
  • Chopped dry fruit like cashews and almond (Optional)

METHOD:

  1. Mix the Hung Curd with cottage cheese, chopped onion, chopped green chilly, chopped coriander and all the spices.
  2. Take 1 slice of bread at one time and cut there sides.
  3. Put water on bread and squeeze it to make the bread soft.
  4. Then put the mixture on the bread and cover the mixture with the bread and make a cylindrical shape of the bread.
  5. Keep the kababs in the refrigerator for minimum 20 minutes.
  6. Take oil in a pan and heat it, put one by one the kababs in the hot oil and fry till golden brown.
  7. Take them out, cut them into two pieces and sever them with a dip or ketchup.
  8. Serve Hot.

Chef Tips:

  • Mixture will be soft that’s why the kababs have to be prepared gently
  • Kababs can be kept in refrigerator for 10 days in an air tight container.

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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