Dahi ke Kebab
crisp-shelled hung yogurt kebabs that dissolve into cream the moment you bite
Start the day before. The draining alone is 8 hr, against 45 min of actual work.
Allergens in Dahi ke Kebab: milk, gluten.
Ingredients
Quantities for 4.
- 800g full-fat, hung overnight to give about 350g thick curd Yogurt
- 100g, finely grated Paneeradds body so they hold shape
- 3 tbsp, dry-roasted until it smells nutty Besan
- 4 slices, crusts off, blitzed to crumbs Breadfor coating
- 1 small, very finely chopped Onion
- 2, minced Green Chilli
- 1 tsp, minced Ginger
- 1/2 tsp, ground Cardamom
- 1/2 tsp White Pepper
- 1/2 tsp, to finish Chaat Masalaoptional
- 3 tbsp, chopped Coriander Leavesoptional
- 4 tbsp, for shallow frying Ghee
- to taste Salt
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Hang the yogurt in muslin overnight in the fridge with a weight on top. It must be dry enough to crumble, not spoonable. This is the whole recipe.
- Roast the besan in a dry pan until it turns a shade darker and smells like toasted flour, then cool it completely before mixing.
- Chill the shaped kebabs 20 minutes before frying so they set.
Method
- Tip the hung yogurt into a bowl and mash in the grated paneer until smooth and even.
- Squeeze the chopped onion in your fist over the sink to wring out its water, then fold it in with the green chilli, ginger, cardamom, white pepper, coriander leaves and salt.Wet onion is the usual reason these kebabs fall apart in the pan.
- Work in the roasted besan a tablespoon at a time until the mixture just holds a shape when pressed. It should feel soft, almost too soft.
- Rest the mix 15 minutes, then shape into 10 flat discs about 5cm across and 1.5cm thick with lightly oiled palms.
- Press each disc into the breadcrumbs on both sides and on the rim, then chill 20 minutes on a lined tray.
- Heat 2 tbsp ghee on a tawa over medium-low heat. Lay in half the kebabs, leaving space between them.Medium-low. High heat browns the crumb before the inside warms and the kebab bursts.
- Fry undisturbed 3-4 minutes, until the underside is set and deep gold, then turn once with a thin spatula and give the second side 3 minutes.Turn once only. Every flip after that is a chance for them to break.
- Drain briefly on paper, repeat with the rest, dust with chaat masala and serve hot with mint chutney.
Storage
Eat them straight from the pan; they soften within the hour. The uncooked shaped kebabs keep 24 hours refrigerated on a covered tray and actually fry better cold.
Nutrition Medium estimate
One serving of Dahi ke Kebab (282 g) is about 368 calories, or 131 calories per 100 g.
Medium protein: 15 g a serving, 16% of the calories
| Per serving282 g | Per 100 g | |
|---|---|---|
| Calories | 368 kcal | 131 kcal |
| Protein | 14.7 g | 5 g |
| Carbohydrate | 19.9 g | 7 g |
| of which sugars | 12.1 g | 4 g |
| Fibre | 2.3 g | 1 g |
| Fat | 26.1 g | 9 g |
| of which saturated | 15.4 g | 6 g |
| of which unsaturated | 8.5 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for chaat masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.