Dahi Kebab/Yogurt Dumplings – Lip smacking Vegetarian Kebab

Posted: February 23, 2013 in Fast Food, Kebab, North Indian, Snacks & Starters
Tags: , ,

dahi kebab

Kebab is thought to be originated somewhere in Middle East by some Persian Soldiers. As per some theory it was introduced in India by Moghul(Mughals) in 16th century. Since then Kebab has become integral part of Indian cusine by using its own traditional Indian spices and marinating techniques. Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. They are best enjoyed with chutneys like cilantro or mint one. My 1st recipe under Kebab section is a vegetarian one – Dahi Kebab. This is a soft, tasty, vegetarian kebab made from hung curd and cheese with crunchiness of onion and flavors of ginger and pepper.

Ingredients:-

Yogurt
500 gm
Onion, chopped
2 medium
Green chillies, chopped 4
Cheese, grated 3/4 cup
Coriander seeds and Black Pepper
2 Tablespoons
Ginger,chopped
1 Tablespoon
Red chilli flakes
1 1/2 Tablespoon
Roasted Gram flour/Besan
1/2 cup
Paneer/Cottage Cheese
3/4 cup
Cornflour
2 Tablespoon
Oil
For frying
Salt
To taste

Method :-

  • Lay a muslin cloth over the bowl and pour the yogurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
  • Grate the cheese. Dry roast coriander seeds & black pepper.Grind into powder.
  • Mix grated cheese, a little coriander pepper powder, green chillies, onions, ginger and salt.
  • Take hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander pepper powder.
  • Bind with besan, paneer and corn flour.
  • Put in the filling and shape into kebabs. Deep fry in oil and serve hot.
  • Remove and place onto an absorbent paper and serve hot with a chutney or sauce.

dahi kebab1

Note:-

  • You can decrease/increase the quantity of chillies you want.
  • Yogurt can be hung in advance and can be stored in freeze for 2-3 days.
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