Dahi Ke Kebab Recipe | Greek Yogurt Kebabs | Mughlai Appetizer
Description:
Dahi Ke Kebab is a mouthwatering Mughlai appetizer that brings the rich flavors of Greek yogurt (hung curd) together with aromatic saffron, spices, and the richness of paneer and cheese. These kebabs, golden and crisp on the outside yet soft and flavorful on the inside, are perfect for impressing guests at your next party.
Cuisine: Mughlai
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 450 grams |
| Green Chilli, finely chopped | 1 |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Saffron Strands | 1 large pinch |
| Gram Flour (Besan) | 1 tablespoon |
| Coriander (Dhania) Leaves, finely chopped | 4 sprigs |
| Whole Wheat Bread Crumbs | 1/2 cup |
Preparation Time
2800 minutes (approx. 24 hours for hung curd preparation)
Cooking Time
20 minutes
Instructions
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Prepare the Hung Curd:
To make the hung curd, place a muslin cloth (or a clean cotton handkerchief) over a strainer. Set the strainer on top of a bowl to catch the whey. Add the curd or Greek yogurt to the muslin cloth and let it hang for at least 24 hours in the refrigerator. This process helps the whey drain out, leaving behind thick yogurt, which is essential for making the kebabs. Ensure that the yogurt is thick and free of any excess liquid. Keeping the curd refrigerated prevents it from turning sour. -
Prepare the Kebab Mixture:
After the yogurt has hung and thickened, transfer it into a large mixing bowl. Add finely chopped green chillies, black salt, cumin powder, salt, saffron strands, and gram flour (besan). Mix everything well to form a smooth, cohesive mixture. -
Shape the Kebabs:
Place the whole wheat bread crumbs in a shallow plate. Take a large spoonful of the yogurt mixture and roll it into a ball. Then gently flatten the ball into a round shape. Roll it in the breadcrumbs, making sure it is lightly coated. Shape the remaining mixture in the same way, creating more kebabs. -
Fry the Kebabs:
Heat oil in a deep frying pan on medium-high heat. It’s essential to preheat the oil so that the kebabs cook quickly and become crisp. Fry the kebabs in small batches, adding only two kebabs at a time to avoid overcrowding. The kebabs will fry in less than 15 seconds and should be golden brown and crisp on the outside. Use a slotted spoon to remove the kebabs from the oil, and place them on kitchen towels to drain the excess oil. -
Serve:
Serve the Dahi Ke Kebabs immediately with a refreshing Dhaniya Pudina Chutney (coriander-mint chutney) for a perfect appetizer. Their soft, flavorful center paired with the crispy exterior will make them a hit at any party or gathering.
Tips for Best Results:
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Thick Yogurt: The key to making perfect Dahi Ke Kebabs is using thick yogurt or Greek yogurt that has been drained well to remove the whey. The texture should be smooth, and there should be no excess liquid.
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Saffron Flavor: Saffron adds a rich color and unique flavor to the kebabs, so don’t skip it! It beautifully complements the tangy yogurt base.
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Crispness: To ensure the kebabs fry to a crisp texture, make sure the oil is hot enough. Fry the kebabs on high heat, but avoid overcooking them to keep the insides soft and moist.
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Serving Suggestions: Dahi Ke Kebabs pair perfectly with mint chutney or a tangy tamarind dip. For a twist, try serving them with a side of fresh salad or even as a filling for wraps.
This recipe for Dahi Ke Kebab combines traditional Mughlai flavors with the creamy richness of Greek yogurt and a satisfying crunch from the breadcrumbs. Whether you’re hosting a party or preparing a special family meal, these kebabs are sure to be the star of the show!
