May 26, 2016

Dahi ke Kebab/Yogurt fritters
























"Indian Kebabs have a lot of influence from the Mughlai cuisine. Kebabs are generally crisp and crunchy but this Kebab recipe is quite different having unique texture. Dahi ke Kebab are soft and creamy with the crunchy stuffing of nuts and dry fruits. This recipe is vegetarian preparation, interestingly made with hung curd (Dahi/Yogurt) as the main ingredient with crunchy nuts stuffing and exotic Indian spices.  Serve hot and enjoy this unique appetizer with green chutney or tomato ketchup."

Cuisine: Indian | Recipe Category: Appetizers & Snacks
Prep Time: 30 Minutes | Cook time: 20 Minutes | serving:8-10 pc






Ingredients

Outer Layer
1.
Hung curd (See Recipe Notes for recipe)
1 cup
2.
Cottage cheese/Paneer, grated
½ cup
3.
Gram flour/Besan
½ cup
4.
Corn flour
½ cup
5.
Chili powder
½ Tsp.
6.
Cardamom powder
½ Tsp.
7.
Cinnamon powder
¼ Tsp.
8.
Clove powder
¼ Tsp.
9.
Garam masala
½ Tsp.
10.
Salt
To taste


Stuffing

1.
Cashews, chopped
1 Tbsp.
2.
Raisin, chopped
1 Tbsp.
3.
Almond, chopped
1 Tsp.
4.
Pistachio, chopped
1 Tsp.
5.
Ginger, finely chopped
½  Tsp.
6.
Chili, finely chopped
½  Tsp.
7.
Coriander, finely chopped
1 Tbsp.


For the Kebab

1.
Corn flour/All-purpose flour

2.
Oil for frying/shallow frying

3.
Green chutney to serve





Step By Step Instruction: [Hide Images]

Outer Layer
  1. Lay a muslin cloth over a bowl and pour the yogurt into it. Pick up all the 4 edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture around 4-5 hours.
  2. Take hung yogurt in a bowl and add gram flour, corn flour, red chili powder, cardamom powder, cinnamon powder and clove powder, garam masala powder and salt and mix well into dough. You can refrigerate the dough if you dough is too sticky and difficult to make the balls.
Stuffing
  1. Finely chop the stuffing ingredients.
  2. In a bowl, add chopped cashew, pistachio, almond, raisin, ginger, green chili and coriander and mix well. Keep aside.
For the Kebab
  1. Divide into 8-10 equal portions and fill each portion with the prepared stuffing.
  2. Roll lightly in corn flour and shape into one centimeter thick round kebab. 
  3. Prepare the other kebabs in the same way.
  4. Deep fry in hot oil or shallow fry in a non-stick pan, till golden and crisp from both sides.
  5. Place on  kitchen paper towel and serve hot with a Green Chutney or Tamarind Chutney.
Quick Tips
  1. Don’t turn the kebab too frequently while deep-frying or shallow frying, else Kebab will break. 
  2. Adjust the quantity of Gram flour/Besan, Cornflour and Paneer to make perfect consistency Kabab dough.
  3. Refrigerate the dough or kebab if too sticky to handle or to shape.
Recipe Notes:


2 comments :

  1. This comment has been removed by a blog administrator.

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  2. RohiniOctober 31, 2018 at 12:33 AM
    Sharing the royal Mughlai cuisine Kebab Yogurt. You have explained so well this dish. You can even explore other food sites like Living Foodz, where you can get ample of healthy meals, recipes which can be quickly prepared. Various cuisines like Italian, Mexican, Indian, Chinese, American and many more. You can scroll all Chef recipes and their tips and tricks.


    Hello Rohini
    Thank you for your comment.
    so gald you like the recipe !!!
    Will definitely look into other blog too.

    ReplyDelete