Dahi ke kabab are soft vegetarian kebabs made with hung curd, and in this recipe from Chef Shahnawaz Qureshi they hide a stuffing of grated paneer, mint and coriander chutney and raisins. Chef Qureshi, who shared it as a visiting chef at Courtyard by Marriott Bengaluru Hebbal, cooks them on a tawa until golden and serves them hot with mint chutney.
Dahi ke kabab: Recipe By Chef Shahnawaz Qureshi, Visiting Chef, Courtyard By Marriott Bengaluru Hebbal
Ingredients for Dahi ke Kabab
For Outer Coating
- Hung Curd* – 1 cup
- Oats Powder – ¾ cup
- Chat masala – ¼ tsp
- Chopped green chilies – 2 tsp
- Garam masala – 1 tsp
- Salt to taste
- Chopped cilantro – 2 tbsp
For Stuffing
- Grated Paneer – 1 cup
- Mint and coriander chutney – 2 tbsp
- Chat masala – 1 tsp
- salt to taste
- raisin – 2 tbsp
- Pinch of sugar
- Garam Masala – 1 tsp
How to Make Dahi ke Kabab
1. Take Besan in a pan and roast it for a while
2. Take hung curd in a bowl, add salt, roasted black pepper and coriander chop, green chilies, chopped onion, chopped ginger, chopped cashew, and yellow chili.garam masala, elachi, and mace powder and grated paneer, and roasted besan.
3. Mix all the ingredients together to make dough.
4. Pull out round pieces from the dough.
5. Fry the round pieces in a Tawa until golden brown.
6. Serve the hot Dahi kebabs with mint chutney.
The Daily Brunch editorial team, led by co-founder Anju Anna Alex, has written about luxury hotels, restaurants, chefs and travel across India and beyond since 2016, with stories told through the people behind them.
