Dahi Kabab Recipe – Curd Dumplings Indian Snack – Video
Dahi Ke Kabab are made with Hung curd that has virtually no water content. Step by step Indian recipe with restaurant taste like Pind Balluchi in Delhi.
Dahi Kabab Recipe – Curd Dumplings Snack [Video]
Dahi Kabab is a very unique and famous snack in Delhi restaurants. I don’t exactly remember when we first starting eating them but what I remember is that it has not missed a single outing of ours since then. They are simply delicious in taste and soft like silk. You can only taste it and believe it. There is no other way to believe and experience what I am committing here.
So, here is the step by step process of the restaurant style recipe that you can easily make at home. I hope you would try and if you do, then do not forget to share your comments.
- 1 Cup Hung Curd (Made with hanging normal plain curd in a cotton cloth for about 4-5 hours. This removes its water and makes the curd extra thick)
- 1/2 Tsp Garam Masala
- 1/4 Tsp Salt
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Cinnamon Powder (Cinnamon is to add some more flavor)
- 1/4 Cup Gram Flour (That is used to bind & hold the cutlet)
- 4 Number Pistachio (Sliced)
- 4 Number Cashew Nuts (Sliced )
- 4 Number Almonds (Sliced)
- 3 Number Green Chili (Finely chopped)
- 1 Tsp Ginger paste
- 3 Tbsp Coriander Leaves (Cilantro, Chopped )
- 2 Tbsp Paneer (Mashed into small pieces)
- 1 Tsp All Purpose Flour (Maida, for binding the Kabab together )
- 2 Cup Oil (or enough for frying)
- We are going to use dry fruits to stuff our Dahi kabab from inside.
- First of all, we will roast the Gram Flour. You can also use roasted Chana or roasted Gram lentil powder if you do not have Gram Flour available with you.
- Heat a pan on medium flame and add the gram flour. Roast it on medium flame until it achieves light golden brown color.
- After 2 minutes of roasting, It should have got light golden brown in color. Switch off the stove.
- Take Hung Curd/Dahi in a big bowl. Add Gram flour and mix well.
- Once done, add Red Chili Powder, Garam Masala, Salt and Cinnamon Powder. Mix well again.
- Curd mixture is ready. Now we will prepare the filling for Dahi Kabab.
- For filling, mix Cottage Cheese, Coriander Leaves, Ginger, Green Chilies, Pistachio, Cashew, Almond and Salt in a bowl. Filling mixture is ready.
- Both Filling mixture and Dahi mixture are ready at this point. We now need to combine them to get the Dahi kabab in shape.
- Since Dahi mixture would be a bit sticky to handle, dip your right hand fingers in All-Purpose-Flour and spread some flour on your left hand palm. We have assumed that you are right hand strong . If it is other way, you can change it appropriately!
- Use your right hand to place some Curd/Dahi mixture on your left hand. Flatten it and make a small hole at the center. This hole will be used to carry the dahi kabab filling.
- Pick up some portion of filling and place it at the center.
- Please keep your patience intact. It is possible that the kabab breaks down while doing all this process. Handling Dahi is delecate part. You also need to make sure that your Hung Curd is thick enough to hold. If it is light, the kababs won’t come out good.
- Now again dip your fingers in All-Purpose-Flour and close all corners to hide the filling.
- Once done, dip the Kabab in All-Purpose-Flour and keep it aside in a plate. A bit of All-purpose-flour layer will ensure that it stays intact and dry on the outer layer.
- Follow the same process and make rest of the Kababs.
- If you have reached this step, all the hard work is done. You are just couple of minutes away from the heavenly snack. The only part remaining is the frying of these kababs.
- Add Oil in a pan and heat it on medium flame.
- After 1 minute of heating, add Kababs carefully in the Oil. Fry Them on medium flame until they turn golden brown in color.
- After 1 minute, flip them and cook again from the other side. Cook until they achieve golden color from both the sides.
- Once they are ready, take them out from the Oil.
- Delicious Dahi Kabab are ready to serve. You can top them up with Coriander leaves and serve along Dahi chutney and Amchoor chutney.
You can top them up with Coriander leaves and serve along Dahi chutney and Amchoor chutney.
