Dahi Ke Kebab: Silky Smooth Bites of Happiness!

Namaste and Adaab friends! Chef Curry Do’pyaza here, ready to share another gem from my kitchen to yours. Today, we are diving into the delightful world of Dahi Ke Kebab – those melt-in-your-mouth, creamy, and utterly addictive patties. These are not your average kebabs; these are a vegetarian’s dream and a carnivore’s secret pleasure!

These tasty treats are very popular during festive occasions. You’ll find them gracing the tables during Diwali celebrations, adding a touch of elegance to Eid feasts, and even making an appearance at summer weddings. They are perfect as appetizers or snacks, especially during the cooler months when you crave something warm and comforting.

A Little History Lesson

The origin of Dahi Ke Kebab is a bit of a mystery, like a delicious secret passed down through generations. Some say it originated in the royal kitchens of Lucknow, known for its Awadhi cuisine. Others believe it’s a more recent invention, a clever way to use hung curd in a flavorful and exciting way. Regardless of its exact origin, one thing is certain: it’s a culinary masterpiece!

Ready to Cook?

Preparation Time: 20 minutes (plus 2-3 hours for hanging the curd)
Cooking Time: 15-20 minutes

What You Need (Ingredients)

Dahi (Yogurt): 2 cups (full-fat, plain)
Besan (Gram Flour): 2 tablespoons
Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
Hara Dhania (Fresh Coriander): 2 tablespoons, finely chopped
Pyaaz (Onion): 1 medium, finely chopped
Hari Mirch (Green Chilies): 1-2, finely chopped (adjust to your spice level)
Amchur Powder (Dry Mango Powder): 1/2 teaspoon
Jeera Powder (Cumin Powder): 1/2 teaspoon
Garam Masala: 1/4 teaspoon
Kala Namak (Black Salt): A pinch
Tel (Oil): For shallow frying
Namak (Salt): To taste

Let’s Get Cooking! (Instructions)

Hang the Curd: This is the most important step! Line a sieve with muslin cloth (a thin cotton cloth). Pour the yogurt into the cloth, tie it up, and hang it over a bowl for 2-3 hours, or until all the water drains out. You want a thick, cheese-like consistency. This is called Chakka Dahi.
Roast the Besan: In a dry pan, lightly roast the besan over low heat for 2-3 minutes, until it turns fragrant. This helps to remove the raw taste.
Mix it All Up: In a bowl, combine the hung curd (Chakka Dahi), roasted besan, ginger-garlic paste, chopped coriander, chopped onion, chopped green chilies, amchur powder, jeera powder, garam masala, black salt, and salt.
Knead Gently: Mix everything very gently with your hands until well combined. Be careful not to overmix, or the mixture will become watery.
Shape the Kebabs: Grease your palms with a little oil. Take a small portion of the mixture and shape it into small, round patties.
Shallow Fry: Heat oil in a shallow pan over medium heat. Gently place the kebabs in the hot oil, being careful not to overcrowd the pan.
Cook Until Golden: Fry the kebabs until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Serve Hot: Remove the kebabs from the pan and place them on a paper towel to drain excess oil. Serve hot with your favorite chutney!

Chef Curry’s Top Tips

Don’t skip the hanging process! The thicker the curd, the better the kebabs will hold their shape.
Use fresh ingredients. Fresh coriander and green chilies will make a big difference in the flavor.
Don’t overmix the mixture. Overmixing will release moisture and make the kebabs soggy.
Fry over medium heat. Too high heat will burn the outside, while too low heat will make the kebabs oily.

Cooking It Your Way

Gas Stove/Induction Stove: Follow the shallow frying instructions above.
Oven: Preheat your oven to 375°F (190°C). Place the kebabs on a baking sheet lined with parchment paper. Brush with a little oil and bake for 15-20 minutes, flipping halfway through.
Air Fryer: Preheat your air fryer to 350°F (175°C). Place the kebabs in the air fryer basket, making sure they are not overcrowded. Spray with a little oil and air fry for 8-10 minutes, flipping halfway through.
Microwave: I don’t recommend microwaving these, as they won’t get crispy.
Pressure Cooker, Slow Cooker, Crockpot: These methods are not suitable for this recipe.

Nutritional Information (Approximate per serving)

Calories: 150-200
Protein: 8-10g
Fat: 10-12g
Carbohydrates: 10-12g

Serving Suggestions

Serve with mint chutney, coriander chutney, or tamarind chutney.
Garnish with chopped coriander and a sprinkle of chaat masala.
Serve as an appetizer, snack, or side dish.
Wrap them in roti or naan for a delicious kebab roll.

Your Turn!

So there you have it, friends! Dahi Ke Kebab – a simple yet elegant dish that is sure to impress. Now, it’s your turn to try this recipe at home. Gather your ingredients, put on your apron, and get cooking! I am sure you will enjoy making these delicious kebabs and sharing them with your loved ones.