Learn How To Make Dahi Ke Kabab | Yogurt Kebab | Dahi Kebab recipe with a video tutorial. Dahi Kebab is a very unusual Indian appetizer, starter or snack recipe. These kebabs are made using hung curd, which is basically the strained thick yogurt, or strained Greek yogurt. Making them is effortless and quick.
Hello, happy Monday!
It was supposed to be a bright Monday morning, well at least that’s what I was supposing. However, the climate chose to turn to dark, cold and gray.
Although the weekend was warmer and we enjoyed our barbecue with some of our friends. Moreover, during the weekend, I made these Dahi Ke Kabab aka ‘Yogurt Kebab’. 😀
Related: Jaipuri Pyaaz Ki Kachori
Yogurt Kebab for real? Have you heard about these Kababs? If yes, then you know how rich and dreamy these kebabs are. Correct? But if you haven’t heard about these, then I also know how you feel. Because I had the same kind of feeling when I first ate these kebabs in a restaurant in India many years ago.
When I read ‘Dahi Ke Kabab’ on the menu card, I was so intrigued. So many arbitrary questions took me over. How is it possible to make kebabs with yogurt? How would they hold the shape? How would a savory kebab taste which has yogurt as the main ingredient?
Related: Khatta Meetha Indori Poha
And to find out about all these how’s I had to order these kababs. So, I did that. And when these Kebabs came to our table they looked as delicious as any other kabab. As soon as I had my first bite, I discovered that these were rich, creamy, and velvety. The blend of thick strained yogurt and spices were a match made in heaven. Spices did not dilute the native succulent taste of yogurt. They were crisp on the outside and super soft, creamy and velvety from inside. And the wonderful crunchy texture of onions and nuts gave a great contrast to these.
Related: Chana Bhatura Recipe
Dahi Ke kebab or kabab is a unique Indian appetizer, starter or snack recipe. These kebabs are made using hung curd, which is basically the strained thick yogurt, or strained Greek yogurt. Making them is super easy and quick.
Related: Potato Stuffed Bread Pakora Recipe
Delicate and soft:
So, as I stated, these really delicate and delish vegetarian kebabs were made from hung curd. Here’s how to make hung curd. The Greek yogurt or any other thick yogurt is hung for about 8 hours and as a result, you get really thick yogurt which is almost similar to paneer (Indian cottage cheese). But it tastes a lot different than paneer or any other cheese.
Perfect for parties:
Make these rich, creamy, melt-in-mouth kebabs for your parties and get-togethers. Let your guests do the work of guessing the main ingredient in this. And I am sure, yogurt would be the last thing they would guess. But one thing is sure that these velvety charms would surely steal the show.
I have shallow fried the kebabs, but if you don’t prefer frying then simply bake them in the oven. They would still taste fantastic. This unique starter is served best with some green chutney, onions, and lemons.
So let’s learn how to make classic Mughali Dahi Ke Kebab in this video recipe I have shared today.
Related: Palak Patta Chaat Recipe
Instant How To Make Dahi Ke Kabab Recipe Video
You may also like these other Snacks Recipes:
- Classic Spicy Cauliflower Pakora
- Khaman Dhokla Recipe
- How to make Puri Bhaji
- Sooji Toast 3 Ways – Rava Toast
- Veg Schezwan Noodles Recipe
- Nepalese Whole Wheat Steamed Veg Momos
- Masala Mathri
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂