Dahi ke kebab
Dahi ke kebab, from above
VegLucknow

Dahi ke kebab

Hung curd patties with a crisp crust and a creamy, melting centre. Elegant and vegetarian.

40 minTime
17 gProtein each
mildSpice
Curd turned kebab2 chapters · 1 min read

Make it your way

Grandma's wayLucknowi dahi ke kebab.
The original
339kcalsame
17 gproteinsame
2 gfibresame
40minutessame

Dahi ke kebab.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Hung curd (greek yogurt)2 cups, hung overnight
Paneer100 g, grated
Besan (chickpea flour, gram flour)3 tbsp, roasted
Onion1 small, finely chopped
Green chilli2, minced
Ginger1.5 cm, grated
Coriander leaves (cilantro)2 tbsp, chopped
Cardamoma pinch
White pepper¼ tsp
Saltto taste
Breadcrumbs⅓ cup
Cornflour (cornstarch)1 tbsp
Cooking oil (vegetable oil)for shallow frying

Method

4 steps
  1. 1Hang curd in muslin in the fridge overnight until very thick.
  2. 2Mix hung curd with paneer, roasted besan, onion, chilli, ginger, coriander, cardamom, pepper and salt.
  3. 3Shape into small patties, coat in breadcrumbs, and chill 15 minutes.
  4. 4Shallow fry on medium heat 2 minutes a side, handling gently.
Serve it like this

Arrange on a platter with mint chutney and sliced onion. Serve immediately, while the centres are soft.

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Make it a meal

What goes with Dahi ke kebab: a bread or rice, a side, something to drink and something sweet.

On the side Hari chutney10 min
On the side Laccha pyaaz10 min
A little snack Hara bhara kabab45 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Malai gilori60 min
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