Dahi Ke Kebab Recipe Kit Recipe

About this recipe

Experience the rich and creamy flavors of traditional Indian cuisine with our Dahi Ke Kebab Recipe Kit! This kit includes all the ingredients you need to create these melt-in-your-mouth kebabs, made with hung curd, grated paneer, aromatic spices, and fresh herbs. Perfect as an appetizer or snack, these kebabs are easy to shape and cook, offering a delightful blend of textures and flavors. Elevate your culinary skills and impress your guests with this authentic recipe. Order Now on the AnyFeast website or app and bring the taste of India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 G Amul Fresh Malai Paneer 200 G
• 450G Onken Natural Set Yogurt
• 1 Bunch Coriander - Bunch
• 60 g 60g Red Chili
• 450G Rose Rice Flour, 450G
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder
• 400G Prymat Breadcrumbs

Instructions

1. 1. Hang 1 cup of thick curd (yogurt) in a muslin cloth for 2-3 hours to remove excess water. This will create hung curd, which is essential for the recipe.
2. 2. In a mixing bowl, combine the hung curd, 1/4 cup grated paneer, 1/4 cup chopped carrot pickle, 1/4 cup finely chopped fresh coriander, 1/4 tsp Kashmiri chilli powder, 1/4 tsp garam masala powder, and a pinch of salt. Mix well to ensure all ingredients are evenly distributed.
3. 3. Add 2 tbsp of rice flour to the mixture and mix thoroughly until it forms a thick, moldable dough. If the mixture feels too wet, you can add a little more rice flour, 1 tsp at a time.
4. 4. Finely chop the plant-based chicken pieces and fold them into the mixture. Ensure the pieces are evenly incorporated for consistent texture and flavor.
5. 5. Divide the mixture into equal portions and shape them into flat, round kebabs. You can use your hands or a mold for uniform shapes.
6. 6. Heat 2 tbsp of cooking oil in a non-stick pan over medium flame. Once the oil is hot, gently place the kebabs in the pan, ensuring they are not overcrowded.
7. 7. Cook the kebabs for 3-4 minutes on each side until they turn golden brown and crisp. Adjust the heat as needed to avoid burning.
8. 8. Remove the kebabs from the pan and place them on a paper towel to absorb any excess oil.
9. 9. Serve the kebabs hot with mint chutney or tamarind chutney as a dipping sauce. Garnish with additional chopped coriander if desired.

How to make Dahi Ke Kebab

1. Hang the curd. Hang 1 cup of thick curd in a muslin cloth for 2-3 hours to remove the excess water and make hung curd.
2. Mix the kebab base. Combine the hung curd with 1/4 cup grated paneer, 1/4 cup chopped carrot pickle, 1/4 cup chopped coriander, 1/4 tsp Kashmiri chilli powder, 1/4 tsp garam masala and salt.
3. Bind and shape. Add 2 tbsp of rice flour to form a moldable dough, fold in the finely chopped plant-based chicken, then shape the mixture into flat round kebabs.
4. Shallow fry kebabs. Fry the kebabs in 2 tbsp oil over medium flame for 3-4 minutes per side until golden, drain on paper towels and serve with mint or tamarind chutney.

Frequently asked questions

What is the total time required to make the Dahi Ke Kebab?

The total time required is approximately 2 hours and 30 minutes, including 2 hours and 20 minutes for prep and 10 minutes for cooking.

Can I make Dahi Ke Kebab ahead of time and store them?

Yes, you can prepare the kebab mixture ahead of time and store it in the refrigerator for up to 24 hours. Cook the kebabs fresh for best results.

What can I serve Dahi Ke Kebab with?

Serve Dahi Ke Kebab with mint chutney or tamarind chutney for dipping, and garnish with chopped coriander for added freshness.